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  • Moosewood Antipasto Salad

    1 vote
    Moosewood Antipasto Salad
    Prep time:
    Servings: 4
    by Phyllis Smith
    47 recipes
    		 >
    An attractive and tasty Italian style salad. With a crusty bread this dish can be a satisfying meal in itself or can be served as a first course followed by a simple pasta. Choose as many or as few of the suggested ingredients as you like. If there's no jar of capers in your refrigerator, no matter. If the fresh tomatoes at the market are unappealing, forget them, or if cherry tomatoes look better, use them. You can use fresh fennel instead of celery. Feta or shaved Parmesan cheese can be subbed for the Mozzarella. Try adding toasted pine nuts or hot pepper flakes if they're handy. All amounts are flexible.

    Ingredients

    • 14 oz. canned artichoke hearts (not in oil), drained and quartered
    • 1 1/2 C roasted red peppers, sliced (home-roasted or from a jar)
    • 14 oz canned cannellini beans, rinsed and drained
    • 1 C Kalamata olives, sliced
    • 3 fresh tomatoes, cut into wedges
    • 1 C red onion, thinly sliced or minced
    • 1 C celery sliced
    • 1/2 C cubed fresh mozzarella cheese
    • 1/4 C capers, rinsed and drained
    • 3 T extra virgin olive oil
    • 2 T fresh lemon juice
    • freshly ground black pepper
    • salad greens (romaine, arugula, watercress, shredded radicchio or torn pale inner leaves of escarole)
    • fresh green herbs – basil, parsley, oregano, mint

    Directions

    1. Slice, dice or otherwise prepare the ingredients you've chosen according to your taste and the number of people you are serving. On a large platter -on a bed of greens if you like- arrange the ingredients in rows. Capers might be sprinkled on roasted red pepper strips, red onions on tomatoes, and celery mixed in with the beans. Drizzle everything with olive oil and lemon juice and top with black pepper.
    2. Or, if you choose to serve the salad without greens, toss everything in a colorful jumble in a large serving bowl. Best served at room temperature.
    3. Or if you like, toss it with the greens and serve immediately, drizzled with oil and lemon juice
    4. Prepared without lettuce and tomatoes, this salad will keep refrigerated for a week. You can add tomatoes when served.

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