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Lemon-Vinaigrette Marinated Antipasto

The Humphreys made two recipes of this dish for their party.

Southern Living NOVEMBER 2004

  • Yield: Makes 12 to 14 appetizer servings
  • Cook time: 5 Minutes
  • Prep time: 25 Minutes
  • Chill: 2 Hours


  • 1 pound fresh green beans, trimmed
  • 1 (8-ounce) package feta cheese, cubed
  • 1 (8-ounce) jar pitted kalamata olives, rinsed and drained
  • 1 (6-ounce) jar pitted large Spanish olives, rinsed and drained
  • 1 (16-ounce) jar pickled okra, drained
  • 1 (12-ounce) jar roasted red peppers, drained and cut into thin strips
  • 1 (10.5-ounce) log goat cheese
  • 1 1/2 cups olive oil-and-vinegar dressing
  • 1 teaspoon sugar
  • 1/4 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 (5-ounce) package sliced hard salami (optional)
  • Toasted French bread slices or large crackers
  • Garnish: lemon wedges


Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.

Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from others.

Whisk together dressing and next 3 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours.

Transfer marinated ingredients to a large serving platter. Add salami, if desired. Serve with toasted French bread slices or large crackers. Garnish, if desired.

Note: For testing purposes only, we used Newman's Own Olive Oil & Vinegar dressing.


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Lemon-Vinaigrette Marinated Antipasto Recipe