Antipasti Salad with Marinated Tomatoes

12 INGREDIENTS • 3 STEPS • 40MINS

Antipasti Salad with Marinated Tomatoes

Inspired by the uncluttered take on Italian cuisine curated by the River Cafe in London, I developed this rather rustic Antipasti Salad with marinated tomatoes, pickled squid and fresh burrata cheese.
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Inspired by the uncluttered take on Italian cuisine curated by the River Cafe in London, I developed this rather rustic Antipasti Salad with marinated tomatoes, pickled squid and fresh burrata cheese.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

40MINS

Total Time

Ingredients

Servings
4
us / metric
Heirloom Tomato
22 cups
Heirloom Tomatoes
Extra-Virgin Olive Oil
3 1/3 Tbsp
Extra-Virgin Olive Oil
Garlic
3 cloves
Large Garlic, peeled, crushed
Lemon
1
Lemon, zested, juiced
zest and juice from whole lemon per 4 servings
Fresh Oregano
3 sprigs
Fresh Oregano, finely chopped
Coarse Salt
to taste
Coarse Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Artichokes Packed in Oil
1 2/3 cups
Artichokes Packed in Oil
Pickled Octopus Tentacles
1.1 lb
Pickled Octopus Tentacles, roughly chopped
Bocconcini
2 2/3 cups
Bocconcini
or Mini mozzarella cheese
Burrata Cheese
2
Burrata Cheese
Fresh Basil
2 sprigs
Fresh Basil

Nutrition Per Serving

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Calories
1140
Fat
76.1 g
Protein
59.8 g
Carbs
51.6 g
Love This Recipe?
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Cooking Instructions

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step 1
Mix together the Extra-Virgin Olive Oil (3 1/3 Tbsp), Garlic (3 cloves), zest and juice from Lemon (1), and Fresh Oregano (3 sprigs). Season with Coarse Salt (to taste) and Coarse Black Pepper (to taste). Slice about ninety percent of the Heirloom Tomatoes (22 cups) in half or into chunks, leaving the smaller ones whole.
step 1 Mix together the Extra-Virgin Olive Oil (3 1/3 Tbsp), Garlic (3 cloves), zest and juice from Lemon (1), and Fresh Oregano (3 sprigs). Season with Coarse Salt (to taste) and Coarse Black Pepper (to taste). Slice about ninety percent of the Heirloom Tomatoes (22 cups) in half or into chunks, leaving the smaller ones whole.
step 2
Pour the marinade into a large salad bowl and add in the tomatoes. Leave the tomatoes to sit in the marinade for ten minutes, before giving a good stir and adding in the Artichokes Packed in Oil (1 2/3 cups), the Pickled Octopus Tentacles (1.1 lb) the fresh Fresh Basil (2 sprigs) and the Bocconcini (2 2/3 cups).
step 2 Pour the marinade into a large salad bowl and add in the tomatoes. Leave the tomatoes to sit in the marinade for ten minutes, before giving a good stir and adding in the Artichokes Packed in Oil (1 2/3 cups), the Pickled Octopus Tentacles (1.1 lb) the fresh Fresh Basil (2 sprigs) and the Bocconcini (2 2/3 cups).
step 3
Nestle the Burrata Cheese (2) on the top of the salad, scatter over a few more basil leaves and serve with some crusty bread and a chilled bottle of crisp white wine.
step 3 Nestle the Burrata Cheese (2) on the top of the salad, scatter over a few more basil leaves and serve with some crusty bread and a chilled bottle of crisp white wine.

Tags

Gluten-Free
Lunch
Date Night
Healthy
Dinner
Italian
Salad
Side Dish
Vegetables
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