Antipasti Salad

I came across this concept on Pinterest and it seemed like a great way of making a punchy flavourful salad in the depths of winter when few salad vegetables are at their best. And we always have a few half-used jars of antipasti in the fridge. It may seem quite obvious, but I’d not personally thought of it.

Surprisingly a salad made from jarred veg can still have the wow factor. The combination of marinated peppers, artichokes and olives paired with fresh crispy leaves and tomatoes is SO good. The chive vinaigrette adds enough oniony tang to avoid any harsh raw onions. Definitely a fabulous way to use up the dregs of antipasti jars, rather than letting them go out of date and eventually throw the remains out, like I sometimes do.

Antipasti Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

use as much as you think you’ll need

• kalamata olives
• chargrilled marinated peppers
• marinated artichoke hearts
• romano or little gem leaves
• rocket leaves
• cherry tomatoes, halved

Chive Vinaigrette (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

NB contains mustard

• 1 tbsp red wine vinegar
• 2 1/2 tbsps extra virgin olive il
• 1 tsp dijon mustard
• salt and pepper
• 1 tbsp finely chopped chives
• pinch of sugar

– whisk together and drizzle over the salad