Antipasti Salad with Marinated Tomatoes

Inspired by the uncluttered take on Italian cuisine curated by the River Cafe in London, I developed this rather rustic Antipasti Salad with marinated tomatoes, pickled squid and fresh burrata cheese.

Total Time

40min

5.0

2 Ratings

Author: East After Noon

Servings:

Ingredients

•

22 cups

Heirloom Tomatoes

•

10 tsp

Extra-Virgin Olive Oil

•

3 cloves

Large Garlic , peeled, crushed

•

Lemon , zested, juiced

•

3 sprigs

Fresh Oregano , finely chopped

•

to taste

Coarse Salt

•

to taste

Coarse Black Pepper

•

1 2/3 cups

Artichokes Packed in Oil

•

1.1 lb

Pickled Octopus Tentacles , roughly chopped

•

2 2/3 cups

Bocconcini

or Mini mozzarella cheese

•

Burrata Cheese

•

2 sprigs

Fresh Basil

Cooking Instructions

Mix together the Extra-Virgin Olive Oil (10 tsp) , Garlic (3 cloves) , zest and juice from Lemon (1) , and Fresh Oregano (3 sprigs) . Season with Coarse Salt (to taste) and Coarse Black Pepper (to taste) . Slice about ninety percent of the Heirloom Tomatoes (22 cups) in half or into chunks, leaving the smaller ones whole.

Pour the marinade into a large salad bowl and add in the tomatoes. Leave the tomatoes to sit in the marinade for ten minutes, before giving a good stir and adding in the Artichokes Packed in Oil (1 2/3 cups) , the Pickled Octopus Tentacles (1.1 lb) the fresh Fresh Basil (2 sprigs) and the Bocconcini (2 2/3 cups) .

Nestle the Burrata Cheese (2) on the top of the salad, scatter over a few more basil leaves and serve with some crusty bread and a chilled bottle of crisp white wine.

Nutrition Per Serving

CALORIES

1140

FAT

76.1 g

PROTEIN

59.8 g

CARBS

51.6 g