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Mediterranean Antipasto Salad

by dig the dirt editor

Thanks to Renee Shepherd for this tasty recipe from the garden!

Make this beautiful salad into a main dish by adding sliced salami or white tuna.


5 to 6 cups cauliflower florets (1 medium cauliflower)
1 cup thinly sliced carrots
1 cup diced red bell pepper
½ cup chopped scallions
1/3 cup coarsely pitted Kalamata or dry Italian olives
2 tablespoons capers
¼ cup finely diced dill pickles
½ cup chopped parsley

Dressing:
2 cloves garlic, minced
¼ teaspoon dried red chile flakes
¼ cup white wine vinegar
1/3 cup olive oil

Blanch cauliflower florets and carrots in lightly salted boiling water for 3 to 4 minutes until tender crisp. Drain and chill in ice water, then drain again. Place in a salad bowl. Add the red bell peppers, scallions, olives, capers, pickles, and parsley. Dressing: Combine ingredients, whisking in oil until blended. Pour over salad, tossing until combined. (Add salt to taste if desired.) Chill for several hours or overnight. Serves 8 to 10 people as an appetizer.

Tags

Mediterranian Antipasto Salad, recipes, recipes from the garden

comments

That looks really good. I will have to put it on the menu this week!
Sprite
gardengirl commented on 10/04/10

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