Best Grandmas Antipasto Recipes

Italian Antipasto Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Grandma's Antipasto image

Provided by Nicole Filizetti

Time 12h40m

Number Of Ingredients 13

1 c cauliflower, small florets
1 c red and green bell peppers, chopped
1 c pickling onions
1 c mushrooms, whole
1 c chopped dill pickles
1 c black olives, whole
3/4 c olive oil
1 c apple cider vinegar
1 can(s) tuna, drained and left in chunks
4 oz anchovies
1/3 c tomato paste
2 tsp pickling spice, in a bag
salt and pepper, to taste

Steps:

1. Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
2. Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
3. Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
4. Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
5. Transfer the antipasto to a glass bowl. Serve chilled, with crackers.

Grandmas Antipasto image

Provided by melb719

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Steps:

Boil eggs till they are hard.
Roast red peppers over gas stove till they are black and peel under cold water.
Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
On a large round tray place red peppers lenth wise in a sun shape.
Place eggs around plate between peppers.
In the center place artichoke hearts in a pile.
Open can of black olives and drain place all around platter between eggs and peppers.
Drizzle 1 Tsp of olive oil all around plate.
Cut slices of left over garlic and place around plate.
Cover with seran wrap and refrigerate for 1 hour.
Uncover and serve.