This antipasto salad is a great alternative to traditional fatty , salty appetizers. You will love it and use it as a go-to for light meals. The ingredients are available year round, though it is a fantastic summer meal.
It can also be lunch or light supper by adding some bread and maybe a light soup. Or, you can just serve a larger portion with some garlic toast for a meal. Ricotta salata is a cheese similar to feta, but less salty and more solid. If you can locate balsamic fig vinegar,use it. We prepare these in individual bowls. If you must use a chain grocer, these products are available at Shoprite and Fairway. Recipe follows for Bellarturo’s version of tomato jam.
Romaine lettuce or other crisp leaf salad, 2 cups per person
Tomato jam or sun-dried tomato, 4 tablespoons per person
Roasted peppers ½ pepper per person
Red onion ⅛ of an onion per person
Imported cured olives 4 -5 per person
Ricotta Salata 1-2 ounces per person
Imported Italian tuna packed in olive oil ½ can per person
Italian parsley leaves, chopped fine 1-2 tablespoons per person
Chick peas , drained ¼ can per person
Balsamic vinegar
Olive oil as needed
Red crushed pepper or black if you prefer less heat
Using salad scissors, snip the salad into short slender ribbons. Cut the onion into thin slices and place in 2 tablespoons of balsamic fig vinegar set aside. Chopped the olives and roasted peppers and mix with the parsley. Add the crushed pepper to the canned tuna and set aside. Cut the cheese into small cubes.
To assemble: Place salad in bowl and gently mix in onion, olives, tomato , and peppers.
Next add tuna, dividing the canning oil equally among the individual salads. Add chick peas and toss. Top with parsley and cheese. Pass extra oil and vinegar at the table.Serve with garlic toast.
