- July 28, 2021
The Fourth of July has come and gone, but there is still plenty of summer ahead. That means plenty of chances for bar-b-ques, picnics and get togethers. Since these are usually done potluck-style, I thought I would share with y’all my favorite go-to for potlucks. This recipe is simple, easy to throw together and buying
The Fourth of July has come and gone, but there is still plenty of summer ahead. That means plenty of chances for bar-b-ques, picnics and get togethers.
Since these are usually done potluck-style, I thought I would share with y’all my favorite go-to for potlucks. This recipe is simple, easy to throw together and buying the ingredients once, means, with the exception of the meat, you can usually get two or three batches out of one trip to the grocery store. Plus, I love anything that lets me show off my Italian roots.
In case you haven’t picked up on it yet, I am talking about antipasto salad! Full of good Italian meats and cheeses, and lots of great veggies, it’s perfect for summer, but is a great option any time of the year. I mix mine up from time to time, but here is the base that I usually go with.
• Olives – pick your favorites. I usually use green and kalamata
• Cherry tomatoes
• Jarred roasted red peppers
• Artichoke hearts
• Marinated mushrooms
• Pepperoncini (take a tip from me, just buy the pre-sliced with these, it’s just a lot easier!)
• Italian salami
• Grated Parmesan (spring for the good stuff, nothing that comes in a plastic jar)
• Good olive oil
• Red wine vinegar
• Balsamic vinegar
• Salt & pepper
• Italian seasoning
Now, you’ll notice that I don’t have amounts here. See, I’m a good Italian girl. I measure with my heart. How much of each you use is really going to depend on how much you want to make. For a family get together, I usually use about 1/3rd of each jar, and a handful of cherry tomatoes. But the nice thing about this dish is that you can fix it up how you like it.
You can also feel free to mix up the ingredients. Add some anchovies, or different peppers or olives. Try adding some red onion for extra bite. Or maybe some pickled radishes. Fresh basil from your garden? Of course, you should throw that in! As a matter of fact, just about anything from your garden would make a fantastic addition! Do what makes your heart happy! That’s half the fun of cooking.
Drain (if needed) and slice up all your veggies, cheese, and meat and toss together in a bowl or dish.
Sprinkle a bit of parm. Season with salt and pepper and a little Italian seasoning.
Add the olive oil, red wine vinegar and balsamic to your taste.
Stir it all up and cover it. Let it sit in the fridge for a couple of hours before serving.
This is also a dish that gets better the longer it has to marinate, so it is often even better the next day!
I hope that y’all are enjoying your summer so far. It’s been so nice to see people back out and about and to see faces again. And if you try my recipe, feel free to send me an email and let me know what changes or additions you made to make it your own!