Salad is a healthy option that most of us know only a few ways. It typically consists of some greens, vegetables, and then probably a salad dressing. We are always on the lookout for easy recipes, easy cooking, and healthy food. Luckily salad is a much more diverse world that just leaves and veggies.
This antipasto (sometimes called by it’s plural, antipasti), is a new favorite because it’s gluten free, dairy free, and even animal free. This is a great dish to serve for all of your paleo, vegan, primal, and standard American diet friends all at the same time (barring you can get them into the same room!). Although this doesn’t include some of the items you would find (and love) in a traditional Italian antipasto (namely cured meats and anchovy paste), it does not lack for flavor. If you really want the meat-filled antipasto, we have a version here.
2 cucumbers, roughly peeled and diced
1/2 C green olives (garlic stuffed for bonus points)
1/2 C kalamata olives
1/2 C roasted red pepper
1/2 C artichoke hearts
1 Tbsp olive oil
1 Tbsp red wine vinegar
Salt and pepper to taste
Combine olives, red pepper, artichoke hearts into your food processor. We use the ninja, and we absolutely love it. Pulse 4-5 times to roughly chop up ingredients.
If you’re without a food processor (buy one!) this can also be done by hand; it’s just not as easy/fun.
Roughly peel your cucumbers and dice. We use a zester to peel our cucumbers.
Mix cucumbers with the food processor ingredients, and toss with olive and vinegar. Salt and pepper to taste.
Serve and enjoy! This is delicious on its own as a snack, but also lends itself as a side to an entrée. We hope you enjoy!
This sounds incredibly delicious. I’ve made a similar marinated salad with tomatoes, olives, wine vinegar but had never thought of pulsing all those delicious ingredients and then using that to coat the cucumbers