Antipasto can be a delicious hors d'oeuvres platter when you're having guests for dinner, but add some tomatoes and lettuce and it becomes a wonderful dinner salad the whole family can enjoy.
The last thing I want to do at the end of a hot day is turn on the stove and cook dinner -- but the family still needs to eat and fend-for-yourself doesn't really work with a two-year-old. So, it's on these nights that I make a big dinner salad. What makes a salad a dinner salad you ask? I usually throw a protein or two in there and of course the portions are substantially larger. While I usually grill up some chicken or shrimp to add to my salads, there are times that I'm not in the mood for poultry and will throw in other proteins instead. I love ham, salami or even steak. So when Parents magazine suggested turning one of my favorite appetizer platters into a dinner salad, I jumped on board with both feet. The salad was delicious and super easy -- two things that guarantee this salad will be on my dinner table again and again.
Tomato and antipasto salad
- 1 pound ripe heirloom tomatoes, chopped
- 4 tablespoons Italian dressing
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 head red leaf lettuce, rinsed and patted dry
- 2 ounces Genoa salami, cut into ribbons
- 2 ounces capicola, cut into ribbons
- 1/4 pound fresh mozzarella, cut into bite-sized pieces
- 8 green or Kalamata olives, pitted and coarsley chopped
- In a large bowl, mix together the tomatoes, Italian dressing, garlic, salt and pepper. Cover and refrigerate for one hour.
- Arrange the lettuce leaves on a large serving platter. Spoon the tomato mixture and any accumulated liquid over the lettuce. Scatter the salami, capicola, mozzarella and olives over the tomatoes. Serve immediately.
Other Salad Recipes from Sheknows
Antipasto pasta salad
Tuna sashimi salad
Turkey, pear and provolone salad