Ensalada Antipasto de Verano en Tarro

Ingredientes

• 1 cup halved black olives
• 1 cup halved pitted Sicilian olives
• 7 oz jar of chopped roasted red peppers
• 10 oz jar of marinated baby artichokes - no chopping necessary
• 1/3 cup capers
• 2 + 1/2 cups celery chopped including the leaves
• 2 cups provolone, in 1/2 inch cubes
• 2 cups hard salami, in 1/2 inch cubes
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves grated in a microplane.
• 1 teaspoon dried oregano – I use Dominican oregano
• 1 teaspoon sea salt
• 1/2 teaspoon sugar
• Cooked quinoa
• Cooked orzo
• Cooked tricolor fusilli pasta
• Hard boil eggs
• Pre-packaged green butter lettuce & red butter lettuce
• Cherry tomatoes
• Garbanzo/chickpeas
• Crusty bread like baguette in cubes.

Preparación

1. 1

   In a large glass bowl, add the chopped ingredients in any order: hard salami, provolone, celery, black olives, Sicilian olives, roasted red pepper, baby artichokes (whole), capers (whole).

2. 2

   Make the vinaigrette: In a mason jar, add the extra virgin olive oil, red wine vinegar, sea salt, oregano and sugar. Shake until is well-combined.

3. 3

   Pour the vinaigrette over the antipasto mixture and toss until is well coated.

4. 4

   Store the salad in individual jars or airtight containers.

5. 5

   Before eating, add any additional ingredients you love or just toss before eating to coat again with the vinaigrette.

6. 6

   Store in the fridge for up to five days.