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Gourmet Club: Soup/Salad – Antipasta and Mini Caprese Salad Bites

As noted in yesterday’s post, this quarter’s Gourmet Club theme was Italian.

Three of the couples live within several miles of each other and the other couple, the host for this dinner, lives all the way across town. The three couples decided to carpool (1 designated driver….and it wasn’t me!) together and when the salad made it into the van, it very nearly didn’t make it out as there were six people eyeing it all the way there.

This salad was huge. The platter was a two foot square behemoth and when it was first unveiled, no one at the table thought we’d get through even half of it. Boy were we wrong. It was so good that there were only scraps left at the end.

Antipasta Salad

Prep Time: 20 mins |  Cook Time: 0 hr 0 min | Servings: 8 | Difficulty: Easy

Ingredients:

  • 2 heads romaine lettuce
  • 1 head butter lettuce
  • 1 bag of romaine, butter and radicchio mixed
  • 1 can of marinated artichoke hearts
  • 1 small can of black olives, sliced
  • 1/2 red onion sliced thin
  • 8 slices provolone
  • 16 slices of hard salami
  • 16 slices of spicy capicolla
  • 1 can garbanzo beans, drained and rinsed
  • Sliced pepperoni to taste
  • Fresh basil and parsley chopped and sprinkled in with lettuce
  • 16 grape tomatoes halved
  • Pearl sized mozzarella balls
  • Pepperoncinis
  • 4 Roma tomatoes, quartered

Directions:

Wash, dry and tear the lettuce. Mix all the lettuce. Sprinkle a little salt and dill on the leaves. Add a handful of chopped parsley and about 3 leaves of chopped basil to the mix. Lay 1/2 the lettuce mix on a platter. Layer 1 slice of provolone, 2 capicolla and 2 salami. Stack them together and slice into thin strips (cutting the long slices in halves or thirds). Repeat until all meat and cheese is used.

Add 1/2  of the mozzarella balls, pepperoni, tomatoes, artichoke hearts (cut into thirds), pepperoni is, olives, garbanzo beans, and red onion. Repeat with the remaining lettuce then the other ingredients.

Serve with Italian dressing of your choice.

One of the coolest part of the salad were the Mini Caprese Salad Bites. I love Caprese salad and these mini ones on a toothpick were a great addition to the salad.

Mini Caprese Salad Appetizers

Prep Time: 10 mins |  Cook Time: 0 hr 0 min  | Servings: 5 | Difficulty: Easy

Ingredients:

  • 20 grape tomatoes, halved
  • 10 basil leaves, cut in half or 20 folded in half
  • 20 pearl sized fresh mozzarella balls

Directions:

Use a toothpick and spear half a tomato, basil leaf, mozzarella ball and another half of tomato.

Sprinkle with salt and pepper.

Optional: Mix 1/2 cup balsamic vinegar and 1/4 cup extra virgin olive oil to use as a dipping sauce.

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Categories: appetizer, Cheese, Gourmet Club, Italian, Low Carb, Lunch, Pork, Recipes, Salad, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

12 Comments on “Gourmet Club: Soup/Salad – Antipasta and Mini Caprese Salad Bites”

  1. June 27, 2012 at 11:15 am #

    Yum! thanks for sharing!

  2. June 27, 2012 at 11:51 am #

    What a wonderful meal! :)

  3. June 27, 2012 at 12:52 pm #

    What a great “summertime” idea!

  4. June 27, 2012 at 1:23 pm #

    One amazing salad!

  5. June 27, 2012 at 7:40 pm #

    Antipasta looks really delicious! I love all the ingredients in it so I’ll have to make this one.

  6. Renee Spindle
    June 27, 2012 at 8:27 pm #

    Great post. Thanks for sharing.

  7. June 28, 2012 at 3:44 am #

    ur post always makes me hungry! hey chef, i am having a 2nd thank you giftaway and there are gifts for both men and women! would be honoured if you would join in or help spread the word… http://modgam.com/2012/06/28/my-2nd-thank-you-giveaway-come-join-everyone/
    thanks!

  8. calmyourbeans
    June 28, 2012 at 11:51 am #

    Reblogged this on calmyourbeans.

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