Chopped Antipasto Relish Recipes

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Turn all the best parts of an antipasto platter into one big dinner salad-no cooking required.

Categories weeknight meals dinner main dish salad

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 head romaine lettuce
1/2 small head radicchio
1/2 c. pepperoncini, plus 3 tablespoons brine
1/2 c. roasted red peppers
1 lb. bocconcini, quartered
1 1/2 c. marinated artichoke hearts, drained
8 oz. provolone cheese, cut into 1/2-inch cubes
8 oz. deli-sliced salami, cut into 1/2-inch pieces
4 oz. sliced pepperoni, quartered
1 1/4 tsp. kosher salt
Black pepper, to taste
1/4 c. red wine vinegar
1/2 c. olive oil
Crusty bread, for serving

Steps:

Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.
Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.
Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.
Toss the salad, then pour in the dressing and toss again. Serve with bread.

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Provided by Claire Robinson

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 heart romaine, chopped into bite-sized pieces, about 6 cups
6 ounces fresh mozzarella, diced
1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
10 to 12 large fresh basil leaves, chopped
Kosher salt and freshly cracked black pepper

Steps:

Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.

CHOPPED ANTIPASTO RELISH

Chopped Antipasto Relish image

Easy gourmet! Delicious and versatile. Substitute your favorite antipasto veggies, meat or seafood to taste. Serve with crustini, crackers or on endive for low cal option. Best served fresh but can prepare a day ahead. Make a big batch - it goes quick!!!

Provided by Knit One Cook Too

Categories Artichoke

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

Ingredients

28 ounces artichoke hearts, drained and diced
14 ounces albacore tuna in water, drained and flaked (Can substitute minced salami, or meat or seafood of choice)
1/2 cup kalamata olive, drained and diced
1/2 cup sweet red pepper, diced
1/3 cup red onion, diced
6 ounces capers, drained (reserve brine for flavoring later)
1 fresh garlic clove, minced
1/4 cup olive oil
2 tablespoons lemon zest
capers brine (optional, to taste)
salt (to taste)
white pepper (to taste)

Steps:

Combine all ingredients. Serve with assorted crackers, crostini or on endive lettuce leaves. Enjoy!

Nutrition Facts : Calories 267.1, Fat 13, SaturatedFat 2.1, Cholesterol 29.1, Sodium 1271.5, Carbohydrate 20, Fiber 13.3, Sugar 2.4, Protein 21.3

CHOPPED ANTIPASTO STUFFED BREAD

Chopped Antipasto Stuffed Bread image

Categories Bread Salad

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 baguette, semolina round loaf, or other crusty bread
3/4 pound mixed assorted Italian ham and salami (choose from Genoa salami, capocollo spicy ham, prosciutto, prosciutto cotto, sweet or hot sopressata, mortadella, hard salami, pepperoni, abruzzese salami, calabrese salami)
1/3 pound Italian table cheeses (choose from Provolone, Pecorino, Asiago, Fontina, Scamorza, or mozzarella)
1 cup giardiniera (Italian jarred hot pickled vegetables), drained
A handful of fresh flat-leaf parsley leaves, chopped
A handful of olives, pitted and chopped
1 celery rib with the greens, chopped
2 cups shredded romaine lettuce hearts
Juice of 1 lemon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Coarse black pepper
Shredded or torn fresh basil, if you have it, or a few spoonfuls of prepared pesto will do

Steps:

Preheat the oven to 200°F.
Crisp the bread in the low oven and cool. Split and hollow out the bread.
Chop and add the meats, cutting them into bite-size pieces or strips and place in a large bowl. Dice or slice the cheeses and add to the meats. Finely chop the pickled vegetables and add to the bowl. Add the parsley, olives, celery, and lettuce to your antipasto salad and dress with the lemon juice, EVOO, and pepper.
Fill the bottom of the bread with salad, mounding and packing it in there with a rubber spatula to help. Top with the basil leaves or spread the top with a layer of pesto, and set the top into place, pressing down on the stuffed bread. Cut a baguette into 4 pieces across, or cut a round loaf into 4 wedges. Wrap the ends of the sandwiches with wax paper or paper towels to control drips. How wide can you open your mouth?

CHOPPED ANTIPASTO SALAD

Chopped Antipasto Salad image

Servings: 1 • Size: 1 salad • Points +: 7 pts • Smart Points: 6 Calories: 254 • Fat: 16 g • Carb: 19.5 g • Fiber: 7.5 g • Protein: 16 g • Sugar: 3 g Cholest: 37.5 mg Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99

Provided by lkellyr

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini pepper, sliced
1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
1/4 cup giardiniera (I used Victoria brand)
1/3 cup cucumber, peeled and sliced
1/4 cup polly-o part skim shredded mozzarella cheese
4 turkey pepperoni, sliced thin
2 slices prosciutto, Di Parma, sliced
1 teaspoon olive oil
1 teaspoon red wine vinegar or 1 teaspoon vinegar brine from pepperoncini pepper
fresh black pepper

Steps:

Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.

Nutrition Facts : Calories 57.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 412.9, Carbohydrate 5.3, Fiber 1.4, Sugar 2.4, Protein 2.4

CHOPPED-CHILE RELISH

Chopped-Chile Relish image

You can make a mild green relish or a spicy red one depending on the variety of chiles you use.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Time 1h15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

Ingredients

8 ounces mild (such as Anaheim or banana) or spicy (such as Fresno or jalapeno) chile peppers, finely chopped
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1/4 teaspoon coarse salt

Steps:

Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.

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