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RECIPE
12 INGREDIENTS3 STEPS40MIN

Antipasti Salad with Marinated Tomatoes

5.0
2 Ratings

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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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.
40MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Extra-Virgin Olive Oil
3 cloves
Large  Garlic , peeled, crushed
1
Lemon , zested
1
Lemon , juiced
3 sprigs
Fresh Oregano , finely chopped
or I recommend using fresh.
to taste
Coarse Ground Salt and 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 sprigs

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Nutrition Per Serving

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CALORIES
1152
FAT
76.2 g
PROTEIN
60.3 g
CARBS
55.2 g

Cooking Instructions

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Step 1
Mix together the Extra-Virgin Olive Oil (50 milliliter), Garlic (3 clove), Lemon (1), Lemon (1), and Fresh Oregano (3 sprig). Season with Coarse Ground Salt and Pepper (to taste). Slice about ninety percent of the Heirloom Tomato (4 kilogram) 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 (280 gram), the Pickled Octopus Tentacles (500 gram) the fresh Fresh Basil (2 sprig) and the Bocconcini (300 gram).
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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Nutrition Per Serving
Calories
1152
% Daily Value*
Fat
76.2 g
98%
Saturated Fat
24.6 g
123%
Trans Fat
0.0 g
--
Cholesterol
191.2 mg
64%
Carbohydrates
55.2 g
20%
Fiber
18.7 g
67%
Sugars
33.8 g
--
Protein
60.3 g
121%
Sodium
1422.0 mg
62%
Vitamin D
--
--
Calcium
749.9 mg
58%
Iron
7.6 mg
42%
Potassium
2000.4 mg
43%
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