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
4, for lunch
thick slices of Italian bread
cubed Bel Paese or Provolone cheese
medium sweet heirloom tomato
red wine vinegar, depending on your taste
young green olive oil
garlic clove, grated on a rasp
crushed red pepper flakes
freshly ground black pepper
In This Recipe
Mix together all the salad ingredients.
Add all the dressing ingredients to a small jar. Shake well.
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.