Fall

Salami Antipasto Panzanella

August 21, 2012
Author Notes

An ode to my mother’s bridge party foods, a salad, with antipasto inclinations. Serve on small plates, with toothpicks, if you want. Add anything to this salad that appeals to you, or is languishing in half filled jars in the back of the refrigerator. Marinated artichoke hearts. Pickled peppers. Anchovies. Fried capers. —MrsWheelbarrow

  • Serves 4, for lunch
Ingredients
  • The Salad
  • 4 thick slices of Italian bread
  • 2 cups cubed salami
  • 1 cup cubed Bel Paese or Provolone cheese
  • 8 caperberries
  • 1 medium sweet heirloom tomato
  • Dressing
  • 1-2 tablespoons red wine vinegar, depending on your taste
  • 1/4 cup young green olive oil
  • 1 garlic clove, grated on a rasp
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4-1/2 teaspoons salt
In This Recipe
Directions
  1. Mix together all the salad ingredients.
  2. Add all the dressing ingredients to a small jar. Shake well.
  3. Dress the salad and toss gently, so the bread is not broken up. Allow it to sit, unrefrigerated, for a few minutes, just to get the vinaigrette into all the nooks and crannies. Then serve.

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  • MrsWheelbarrow
    MrsWheelbarrow
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    tjm
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My new book, PIE SQUARED. Irresistibly Easy Sweet & Savory Slab Pies is available for preorder and on shelves October, 2018.