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Mediterranean Antipasto Salad Platter

Mediterranean Antipasto Salad Platter

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Chill:2 Hours

Ingredients

  • 3/4 cup olive oil
  • 1/3 cup loosely packed fresh flat-leaf parsley
  • 1/3 cup balsamic vinegar
  • 4 anchovy fillets
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • Cooked green beans
  • Pitted kalamata olives
  • Grape tomato halves
  • Mediterranean Pasta Salad
  • Canned tuna
  • Hard-cooked eggs, quartered
  • Capers, drained
  • Red onions

Preparation

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides. Cover vinaigrette, and chill 2 hours.

Marinate green beans, olives, and tomato halves in the vinaigrette 30 minutes; drain. Serve marinated items on a large platter with Mediterranean Pasta Salad, tuna, hard-cooked eggs, capers, and red onions.

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Mediterranean Antipasto Salad Platter recipe

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