Antipasti Salad for One

Traditional antipasti is meats, cheeses and pickled vegetables served cold on a tray as appetizers or a first course. The word comes from the Latin ‘anti’ meaning before and ‘pastus’ meaning food, in Italian pastus is pasto so you have Antipasto. It is meant to get the appetite going.

Antipasti is the singular meaning one appetizer or the entire first course. Antipasto is the plural, meaning there are multiple trays being handed around. The word Antipasta, should you hear it, is wrong, there is no such word. Antipasta is people mishearing the word.

As there are no set rules for antipasti, you can make of this what you will. I encourage you to play with it, use up leftover vegetables you have, multiple salad types you may have on hand, add some meat like salami or capicola and cheeses like mozzarella, provolone or Jack to make it more filling and a well-rounded meal. Make it up the night before so it’s all chilled and ready for you the next evening so within minutes you have a meal to be proud of. Make this yours, your way!!

Antipasti For One

When you hear “antipasti,” your mind probably jumps to fancy charcuterie boards and overpriced deli counters. But what if I told you that all that Italian-inspired boldness could fit in a bowl, made right in your own kitchen, and scaled perfectly for one? This Antipasti Salad for One isn’t your typical throw-it-together salad—it starts with a quick simmer of veggies in a punchy, herby sauce, then chills to perfection so the flavors meld into something magical. It’s tangy, tender, a little briny, and a whole lot satisfying—basically, the salad equivalent of leveling up your lunch game without breaking a sweat (or your budget).

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Prep Time 30 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Salad

Cuisine Italian

Servings 1 person

Equipment

• Measuring Cup
• Knife
• Cutting Board
• Pan large frying

Ingredients

  

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• ½ cup tomato based chili sauce
• ⅛ cup olive oil
• ⅛ cup lemon juice
• ½ tsp oregano
• ½ tsp prepared horseradish
• 1 clove garlic pressed
• 1 stalk celery cut in 1/2" wide chunks
• ½ bell pepper cut in 1/2" wide strips
• 1 zucchini sliced 1/4" thick
• ¼ 8 oz jar pepperoncini banana peppers
• salad greens
• olives optional can be black or a stuffed green, sliced
• 1 hard boiled egg cut in quarters

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Instructions

 

• In a wide frying pan, combine chili sauce, oil, lemon, oregano, horseradish and garlic then heat over medium-high for a few minutes to let the flavors start to come together. Bring to a simmer
• Add celery, bell pepper, zucchini and pepperoncini ~ cook until veggies are fork tender. 12-15 minutes. Stir regularly so nothing sticks
• Cover and chill 2 or more hours
• Place salad greens on a plate
• Using a slotted spoon, scoop veggies out and place on top of greens. Add a few spoons of the sauce over the top
• Garnish with the egg, olives and anything else

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