I know I’ve been posting a lot of salads, but this one is different. No greens, for one, which is a nice change of pace. And unlike most salads, these ingredients stand up really well to storage in the refrigerator, with the flavors melding and the vegetables pickling slightly to actually improve the dish. The mix of vegetables (which can be easily swapped out for whatever crisp fresh vegetables you have around) and spices is reminiscent of giardiniera, an Italian pickled relish usually served as an antipasto, but with the addition of chickpeas which means that this can easily serve as a meal. Of course, this salad is equally at place as a side (and would be amazing at a picnic or potluck).
Antipasto Salad (adapted from Pragmatic Attic)
Yield: 4 entrees or 8 – 10 sides
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 – 3 tsp sugar
- 1 tsp crushed red pepper
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp dried oregano
- 1 – 2 cloves garlic, minced
- salt and pepper, to taste
- 1 head cauliflower, cut into bite-sized florets
- 1 carrot, diced
- 2 bell peppers, diced
- 1 onion, diced
- 1 large (28 – 32 ounce) can chickpeas, drained and rinsed
- 4 ounces pimiento stuffed olives, roughly chopped
- In a small bowl, whisk together 3 Tbsp red wine vinegar, 3 Tbsp olive oil, 1 Tbsp lemon juice, 2 – 3 tsp sugar, 1 tsp crushed red pepper, 1 tsp celery seed, 1 tsp mustard seed, 1 tsp dried oregano, 1 – 2 cloves garlic, minced, and salt and pepper, to taste, then set aside.
- In a very large bowl, combine 1 head cauliflower, cut into bite-sized florets, 1 carrot, diced, 2 bell peppers, diced, 1 onion, diced, 1 large (28 – 32 ounce) can chickpeas, drained and rinsed, and 4 ounces pimiento stuffed olives, roughly chopped, and toss to combine.
- Pour the dressing over the vegetables, and toss again. This salad can be eaten immediately or refrigerated for up to a week.