Antipasto is generally a platted of cold cuts, cheeses, tuna, anchovies and salad greens with tomato. Here, many of these ingredients appear in a single salad bowl, creating an outstanding starter salad or main course; cold cuts optional.
- 6 ounces marinated artichoke hearts
- 8 3/4 ounces garbanzo beans; drained
- 8 3/4 ounces red kidney beans; drained
- 6 1/2 ounces chunk light tuna; drained and flaked
- 1/2 sweet red onion, thinly sliced and separated into rings
- 3 Tablespoons Italian-style salad dressing
- 1/2 Cup thinly sliced celery
- 6 Cups torn salad greens, such as red leaf or iceberg lettuce
- 2 ounces flat anchovy fillets; drained and optional
- 3 ounces thinly sliced dry salami; cut in thin strips or rolled
- 2 ounces fontina cheese; cut in 1/4" cubes
- pickled sweet red and green pepper; for garnish
- Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate for 1 hour or longer to blend flavors.
- In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing.
- Over the top arrange anchovies (if used), salami, and cheese.
If you prefer, you may add various cold cuts such as prosciutto, mortadella, salami as well as cheeses like provolone, mozzarella or Parmesan. Be creative.
Garnish with peppers. Serve at once.