Tuesday, December 4, 2012

0 Recipe #328: Italian-Style Marinated Vegetable Salad (Antipasto)

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This colorful, tasty antipasto is perfect for parties and picnics. Not only is it a real people-pleaser, but the prep work barely takes any time at all. Even better, there's no actual cooking involved, just a bit of chopping and mixing, et le voilà, you're done! It can't get any easier than that. :)

Italian-Style Marinated Vegetable Salad (Antipasto)

1 14 oz. can hearts of palm, drained and rinsed
1 14 oz. can quartered artichoke hearts, drained and rinsed
1/2 c. (pre-cut) julienned sun-dried tomatoes, plain (not the kind packaged in oil)
2 c. fresh mushrooms, sliced
1 c. yellow bell pepper, diced (about 1 medium-sized yellow bell pepper)
1 c. red bell pepper, diced (about 1 medium-sized red bell pepper)
1 c. mix of Kalamata and Greek olives, pitted and halved (about 32 large olives)
1 1/2 Tbsp. garlic, peeled and finely minced (about 3 large cloves)
3 Tbsp. red wine vinegar
1/2 c. extra virgin olive oil
1/2 tsp. red chili pepper flakes (for medium heat), or to taste
2 tsp. dried thyme leaves
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. dried marjoram leaves
1/2 tsp. dried parsley leaves
1/4 tsp. ground black pepper
1/4 tsp. salt

Directions: Toss all of the ingredients into a large (1 gallon) resealable plastic bag. Seal and thoroughly massage ingredients together from the outside of the bag until well combined. Place into the refrigerator and marinate overnight or a minimum of at least an hour before serving.

Yield: About 9 1/2 c., or roughly 10-12 servings.

Chef's Notes: If desired, this dish can be make several days in advance. It will keep for up to a week or longer.

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