Antipasti Salad with Marinated Tomatoes

12 INGREDIENTS • 3 STEPS • 40MINS

Antipasti Salad with Marinated Tomatoes

Recipe

5.0

2 ratings

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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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.

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

40MINS

Total Time

$8.07

Cost Per Serving

Ingredients

Servings

4

us / metric

22 cups

Heirloom Tomatoes

3 1/3 Tbsp

Extra-Virgin Olive Oil

3 cloves

Large Garlic, peeled, crushed

1

Lemon, zested, juiced

zest and juice from whole lemon per 4 servings

3 sprigs

Fresh Oregano, finely chopped

to taste

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

2

2 sprigs

Nutrition Per Serving

VIEW ALL

Calories

1140

Fat

76.1 g

Protein

59.8 g

Carbs

51.6 g

Love This Recipe?

Antipasti Salad with Marinated Tomatoes

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Cooking Instructions

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step 1

Mix together the Extra-Virgin Olive Oil (3 1/3 Tbsp), 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.

step 1 Mix together the Extra-Virgin Olive Oil (3 1/3 Tbsp), 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.

step 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 (1 2/3 cups), the Pickled Octopus Tentacles (1.1 lb) the fresh Fresh Basil (2 sprigs) and the Bocconcini (2 2/3 cups).

step 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 (1 2/3 cups), the Pickled Octopus Tentacles (1.1 lb) the fresh Fresh Basil (2 sprigs) and the Bocconcini (2 2/3 cups).

step 3

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.

step 3 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.

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