Insalata Antipasto

In this dish, the traditional Italian appetizer becomes an easy-to-serve salad.

Number of servings : 10

Prep time: 15 minutes

Cooking time: 20 minutes

Type of meal : | Salads | Salads

Special diet :


1/2 cup olive oil

3 tablespoons balsamic vinegar

3 tablespoons red-wine vinegar

1 clove garlic, minced

1 teaspoon dried basil

3/4 teaspoon dried oregano

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/4 teaspoon crushed red-pepper flakes

1/2 pound asparagus, cut into 1-1/2-inch pieces

1/2 pound cauliflower, cut into bite-size pieces

4 carrots, peeled and cut diagonally into 1/4-inch slices

2 small fennel bulbs, cut into 1/4-inch slices

1 jar (12 ounces) roasted red peppers, drained and cut into strips

1 jar (12 ounces) pepperoncini, drained

8 ounces marinated or plain fresh mozzarella, cut into strips

8 ounces pepperoni, sliced and cut into quarters

1 jar (12 ounces) marinated artichoke hearts, drained and cut into halves

1/2 cup chopped flat-leaf parsley


Step 1:

In a small jar with a tight-fitting lid, shake together olive oil, vinegars, garlic, basil, oregano, rosemary, salt, and red-pepper flakes. Set aside.


Step 2:

Bring a large pan of lightly salted water to a boil. One type of vegetable at a time, blanch asparagus, cauliflower, carrots, and fennel, uncovered, only until tender-crisp (2 to 3 minutes for asparagus, 5 minutes for cauliflower, 4 to 5 minutes for carrots, and 5 minutes for fennel). Remove with a slotted spoon and place in a bowl of ice water to stop the cooking.


Step 3:

When vegetables are cool, drain. In large bowl, combine blanched vegetables, red peppers, pepperoncini, mozzarella, pepperoni, artichoke hearts, and parsley. Add dressing and toss to coat well. Cover and refrigerate 4 hours or overnight before serving.

Nutritional information: