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).
Equipment
- Pan large frying
Ingredients
- 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
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
Video
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