Antipasto salad

Try this delightful salad spin on a classic antipasto platter by Adam Liaw. Showcasing a medley of marinated olives and vegetables with fragrant basil and a rich homemade Italian-style dressing, serve with freshly baked sourdough for a satisfying meal!

• serves

  4

• prep

  10 minutes

• cook

  3 minutes

• difficulty

  Easy

Ingredients

• 1 cup mixed marinated olives
• ½ cup sundried tomatoes
• ½ cup marinated artichokes
• ½ cup marinated eggplant
• ¼ cup marinated capsicum, thinly sliced
• 300 g mixed baby spinach and rocket leaves
• 1 cup loosely packed basil leaves
• ½ red onion, finely sliced
• 1 cup cherry bocconcini, drained
• Sourdough, to serve

For the Italian dressing

• ¾ cup olive oil
• 2 eschalots, minced
• 2 garlic cloves, grated
• ¼ tsp chilli flakes
• 1 tsp dried oregano
• ¼ cup red wine vinegar
• 1 lemon, juiced
• 1 tsp brown sugar
• Salt and black pepper

Instructions

1. To make the Italian dressing, in a large frying pan, heat half the olive oil and fry the eschallots and garlic for 3 minutes until lightly browned. Add the remaining ingredients, remove from the heat and set aside for 10 minutes.
2. For the salad, toss the olives, sundried tomatoes, artichokes, eggplant, capsicum, salad leaves, basil, onion and cherry bocconcini in a large bowl. Toss everything together with as much of the dressing as you like. Serve with sourdough.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.