John Myers
Antipasti Salad
The perfect antipasti salad recipe with a picture and simple step-by-step instructions.
- 2 piece Zucchini fresh
- 2 piece Red peppers
- 1 piece Charlotte
- 1 Can White beans
- 1 Can Tuna
- 2 piece Tomatoes
- 3 piece Dried tomatoes in oil
- 1 piece Spring onion
- Olive oil
- Balsamic vinegar
- Salt pepper
- Basil
- 6 piece Pickled olives
- The day before or a few hours before: cut the zuccini long into slices, eighth peppers long, cut the charlotte into slices. Grill everything (or fry it in the pan) in a bowl and season with salt, pepper and mix with vinegar and olive oil, cover and let it steep in the fridge.
- Put the white beans in a colander and rinse with cold water. Then mix with the finely chopped pickled tomatoes and spring onions, season with salt, pepper and season with balsamic vinegar.
- Slice the tomatoes and olives and place the basil ready for garnish. Drain the tuna. Cut the pickled zucchini and pepper slices into small pieces. Then arrange everything nicely on a plate.
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