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
Ingredients
- The Salad
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4
thick slices of Italian bread
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2 cups
cubed salami
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1 cup
cubed Bel Paese or Provolone cheese
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8
caperberries
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1
medium sweet heirloom tomato
- Dressing
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1-2 tablespoons
red wine vinegar, depending on your taste
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1/4 cup
young green olive oil
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1
garlic clove, grated on a rasp
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1/2 teaspoon
crushed red pepper flakes
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1/2 teaspoon
oregano
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1/4 teaspoon
freshly ground black pepper
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1/4-1/2 teaspoons
salt
Directions
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Mix together all the salad ingredients.
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Add all the dressing ingredients to a small jar. Shake well.
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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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