Add yogurt and/or mayonnaise and mix well. With a generous glass of wine or three, naturally. Combine all ingredients except the yogurt/mayonnaise in large bowl and stir to combine. But good news: it doesn’t matter how you pronounce it, only that you eat it. Of course when I told him we were having antipasto salad, he immediately corrected me and said it’s “antipast” … the ‘o’ apparently is silent. So the sous chef grew up in New Jersey, and swears he’s basically an Italian culture-aficionado. Whisk together dressing ingredients, add to salad, and toss to combine. Toss the cooled and cooked farro with the chopped vegetables, olives, feta, and parsley.
ANTIPASTA SALAD SELF PROCLAIMED FOODIE FULL
And I’m obsessed with this Italian red wine vinaigrette: full of garlic, freshly grated Parmesan cheese, shallot, oregano. Combine farro and chicken broth and cook until tender in covered pot on stove. I always struggle with what type of salad to serve with any pasta recipe, and always default to caesar salad… not any more, my friends, not any more.Īlso, I’m a huge fan of homemade salad dressing - store-bought dressings just don’t even compare. Place the lettuce in a large bowl toss with half of the dressing. We actually had this for dinner, but it would be a perfect side salad for a gorgeous lasagna or pasta dish. For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. So, we start off 2018 with this beauteous antipasto salad - it’s healthy and delicious! I’m totally a salty-over-sweet person, and I think what makes this salad so delicious is all of the savory little gems in it: the pepperoncini, olives, artichoke hearts, mozzarella pearls… it doesn’t get better. But, it does bring me to my next point: life is too short to not eat good food. For me, the new year is always a simple reminder of how precious time is, and to truly appreciate every single day. Well, hello 2018! Can we just talk about WHERE IN THE WORLD 2017 WENT?! I feel like I blinked, and it was gone.
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