Antipasto Salad

At last... no cooking required, assembly only.
A good Antipasto spread is not complete without an assortment of marinated vegetables and olives.

This may include at least two to three varieties of olives, marinated artichokes, mushrooms and eggplant, hot and sweet pickled peppers and a medley of tangy pickled vegetables commonly known as giardiniera.

Sectioned platters are a good way to display these delicious morsels but on one occasion I was inspired combine some of these together and create a delicious antipasto salad.

A few varieties of pitted olives, marinated mushrooms and artichokes and the addition of a few sun dried tomatoes should there be any on hand make a great combination.
The different tastes and textures included in this mix compliment each other well and make an interesting and attractive presentation.

It couldn’t be easier, deli bars in some grocery stores give the option of purchasing various ingredients in the exact amount required, otherwise most items are available in jars found on the store shelves.

If you're disappointed that there's not enough work involved in preparing this dish you may want to prepare and marinate your own mushrooms and artichokes to make up for it.

Perhaps I will leave that for another post.

Antipasto Salad

A selection of favourite ingredients including:

pitted Calamata olives
pimento stuffed green olives
marinated artichokes
marinated mushrooms
sun dried tomatoes in oil (optional)

1. Drain oil from marinated mushrooms and artichokes
2. Mix together all ingredients.
3. Place into a serving dish or bowl.

Notes, Tips and Suggestions

• Feel free to add different ingredients of your choice to this salad.
• No dressing required as the mushrooms and artichokes have been marinating in oil, garlic, red pepper flakes and fresh parsley.
• This salad can be assembled a few days prior to serving.
• Refrigerate, remove from fridge about an hour before serving.
• Any leftovers make a delightful snack the next time hunger strikes.