Italian Antipasto Salad

No cooking, but some assembly is required, for The Chef's latest recipe. This can-opener cuisine is perfect for cleaning out your pantry.

My Italian Antipasto Salad uses canned, bottled, marinated and precooked veggies. All that this dollar store shelved produce needs is a sweet and tart vinaigrette to pull it all together.

Antipasto Salad is versatile. You can keep it vegan, or you can add some cheap salami -- even baloney (okay, Mortabella then.)

I've had it from my local deli as a mixed salad, or colorfully separated and artfully laid out on a party tray. For more crunch, you can also throw in raw sliced red onion and tomato, and serve it on a few leaves of lettuce.

When I run across bottled eggplant or zucchini in olive oil, on sale at my local 99c only Store, I always grab a couple of jars. Artichoke hearts are usually canned in water, but I've also brought it home bottled in an herb-infused vinegar.

A simple vinaigrette of olive oil, sugar and red wine vinegar completes the recipe. Save the bottled marinade if it is olive oil or vinegar. This can be the base of your vinaigrette -- plus it's free!

This Italian Antipasto Salad would go perfectly with my Spaghetti alla Carbonara with Bacon Bits; or at your next party, lay it out on a platter with toothpicks as an appetizer. 

Ingredients (serves 2 - 4, depending on size of jars and cans)

• 1 can of artichoke hearts - about 14 ounces.
• 1 can of black olives - drained. Or any favorite olives, including green.
• 1 - 2 jars of marinated veggies - including zucchini, eggplant, mushrooms, bell peppers, asparagus, etc.
• 4 to 8 ounces of sliced or whole salami - optional. Or any favorite deli meat. Slice into bite sized pieces.

Marinade

• 1/4 cup red wine vinegar - okay to use any vinegar you have on hand, or any vinegar marinade from your bottled veggies.
• 1/4 cup of olive oil - or oil from any jarred veggies.
• 1/2 teaspoon of sugar - or sugar substitute. Add a little at a time to taste.
• Pepper to taste - optional. I find that canned or jarred veggies have plenty of salt.

Marinade Directions
Drain bottled and canned veggies of water, marinade and olive oil -- reserve olive oil and vinaigrette. Mix 1/4 cup each of red wine vinegar (or reserved vinaigrette) and olive oil (or reserved oil). Whisk together. Add a little sugar (I used 1/2 pack of Sweet 'N Low) and black pepper to taste. No salt needed as I find canned and jarred veggies have plenty.

Whisk again just before you pour it over the Antipasto Salad.

Assembly
You can just mix all the drained veggies and salami together in a large bowl, or lay it out on a party platter with tooth picks.

Whisk marinade just before serving and mix it into salad, or drizzle it over the party tray. Okay to serve cold or at room temperature. Keep refrigerated if you are not serving for half hour or more.

Nix the salami for a vegetarian version. And for more fresh crunch, mix sliced red onion, tomato, or any raw veggie you have on hand into my Antipasto Salad. You can also serve on lettuce leaves.