Name: Antipasti Salad with Marinated Tomatoes
Total time: PT2400.0S
Yield: 4
Ingredients: 4 kilogram Heirloom Tomato; 50 milliliter Extra-Virgin Olive Oil; 3 clove Garlic; 1 Lemon; 3 sprig Fresh Oregano; to taste Coarse Salt; to taste Coarse Black Pepper; 280 gram Artichokes Packed in Oil; 500 gram Pickled Octopus Tentacles; 300 gram Bocconcini; 2 Burrata Cheese; 2 sprig Fresh Basil

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.

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Antipasti Salad with Marinated Tomatoes

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Heirloom Tomato

kilogram

Extra-Virgin Olive Oil

milliliter

Garlic

clove

Lemon

Fresh Oregano

sprig

Coarse Salt

to taste

Coarse Black Pepper

Artichokes Packed in Oil

gram

Pickled Octopus Tentacles

Bocconcini

Burrata Cheese

Fresh Basil

Mix together the {@0:}, {@5:}, zest and juice from {@6:}, and {@3:}. Season with {@4:} and {@1:}. Slice about ninety percent of the {@2:} in half or into chunks, leaving the smaller ones whole.

Mix together the Extra-Virgin Olive Oil (50 milliliter), Garlic (3 clove) [peeled, crushed], zest and juice from Lemon (1 N/A) [zested, juiced], and Fresh Oregano (3 sprig) [finely chopped]. Season with Coarse Salt ( to taste) and Coarse Black Pepper ( to taste). Slice about ninety percent of the Heirloom Tomato (4 kilogram) in half or into chunks, leaving the smaller ones whole.

Mix together the Extra-Virgin Olive Oil (50 mL), 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 Tomato (4 kg) 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 {@0:}, the {@1:} the fresh {@3:} and the {@2:}.

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 (280 gram), the Pickled Octopus Tentacles (500 gram) the fresh Basil (2 sprig) and the Bocconcini (300 gram).

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 (280 g), the Pickled Octopus Tentacles (500 g) the fresh Fresh Basil (2 sprigs) and the Bocconcini (300 g).

Nestle the {@0:} 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.

Nestle the Burrata Cheese (2 N/A) 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.

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.

Antipasti Salad with Marinated Tomatoes

5.0

40MINS

$8.07

Ingredients

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Nutrition Per Serving

Cooking Instructions

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