Traditionally the first course of an Italian formal meal, this entree can be made with many different ingredients. This page contains antipasto recipes
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This is one of those recipes that tastes even better after a day or two :-)
- 1 cup pearl barley
- 3 cups water
- 1/2 lb. mozzarella cheese, cut into 1/2 inch cubes
- 1/2 lb. summer sausage, cut into 1/2 inch cubes
- 1 (14.75 oz.) jar marinated artichoke hearts, drained and halved
- 2/3 cup peperoncini, sliced
- 3/4 cup red bell pepper, chopped
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup Parmesan cheese, finely shredded
- 3 Tbsp. fresh basil leaves, roughly chopped
- 6 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
Bring water to a boil in a medium saucepan; add barley, return to boil, reduce heat to low, cover, and cook 30 to 45 minutes or until barley is tender and liquid is absorbed. Allow to cool.
Combine barley, cheese, sausage, artichokes, peperoncini, bell pepper, olives, Parmesan cheese, and basil. Drizzle with oil and vinegar and toss to coat. Cover and chill for 2 hours. Toss again and serve.
By Deeli from Richland, WARead More Comments
Serve with baguette slices slathered with unsalted butter - Yum!
- 1/2 (15 oz.) jar roasted sweet red peppers, drained and thinly sliced
- 1/4 lb. mozzarella, cubed
- 1/4 lb. summer sausage or salami, cubed
- 1/2 cup cherry tomatoes
- 1 (6.5 oz.) jar marinated quartered artichoke hearts, undrained
- 1/2 (5 oz.) jar pimiento stuffed olives, drained
- 1/2 (6 oz.) can black olives, drained
- 1 tsp. dried oregano
- Salt and pepper, to taste
Combine ingredients in a large bowl, gently toss to coat, and refrigerate, covered, for 2 or more hours before serving in order for flavors to blend.
By Deeli from Richland, WA
If you're like me you'll want to make up extra because it will keep up to a week in the fridge for more meals. The best part is that it tastes even better after marinating a day or two ;-) Be sure to keep the romaine separate from the body of the salad until serving so it remains crisp.
- Romaine lettuce, chopped
- Summer sausage, ham or salami, cubed
- Mozzarella or provolone cheese, cubed
- Marinated artichoke hearts, quartered lengthwise (my favorite is the jarred Cara Mia)
- Kalamata olives, pitted and halved
- Plum tomatoes, cubed, or cherry tomatoes, halved
- Pepperoncini, sliced (available jarred if you do not have access to fresh)
- Parmesan cheese, shredded
- Balsamic or red wine vinegar
- Extra virgin olive oil
Combine all ingredients, except for the romaine, in a large bowl. Drizzle with vinegar and oil and toss. Spoon over individual plates of romaine and serve.
By Deeli from Richland, WA
June 18, 2014
A terrific and easy appetizer. You can be very creative with this one!
This recipe can be tweaked to your liking and can easily be served as a main course. It can get expensive but I promise it's cheaper than buying it pre-made from a deli (tastes better for sure) and you will be asked for the recipe!
I've found that the more I add, the more people love it!Read More...
Marinate in Italian dressing for several hours before serving.Read More...
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