Traditional Italian Antipasto
An Italian Restaurant favorite to make at home – allergen and budget friendly! Mangia! Omit the tuna to make fish-free and the Parmesan cheese to make dairy-free!
1 12 to 16 ounce bag of Italian blend lettuce greens
1 medium sized green pepper, sliced into thin rings
1 medium sized red bell pepper, cut into thin rings
1 14-ounce can of garbanzo beans (chickpeas)
1 14-ounce can of artichoke hearts, drained and sliced into bite-sized pieces
1 5-ounce can of tuna, drained well and crumbled (Omit for fish-free) - Check label for allergens!
¼ pound of deli ham, sliced thin, rolled and cut into bite-sized pieces - Check label for allergens!
4 tablespoons fresh Parmesan cheese, shaved - see note below. (Omit for dairy-free!)
For the dressing:
¼ cup of Marconi brand basil infused oil (or plain olive oil)
¼ cup of balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
Salt and pepper to taste
On a large serving platter, arrange salad greens. Place the peppers, beans, artichoke hearts, tuna (optional) and ham on top of the greens.
Combine all the dressing ingredients in a bowl and whisk well.
Sprinkle the shaved Parmesan cheese on top of the salad (optional).
Serve with the dressing on the side. Have guests drizzle on the salad as desired.
Serves 4.
Note: Shave Parmesan cheese by using a vegetable peeler and quickly scoring the top of the cheese wedge! NOTE: Use a separate utensil for this use for those concern with dairy-allergies!
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