Fresh Tastes of Summer

By: Eric Kazda

Warmers temperatures have finally arrived, and like our guests, we are craving lighter dishes made with fresh local ingredients, many of which can be found at Root’s Country MarketLancaster Central Market and road side stands throughout Lancaster County. One of our favorite dishes is Antipasto Salad, this delicious salad is severed chilled and brimming with bright vegetables and the tangy taste of vinaigrette. Mix up this warm weather staple to enjoy at your next cookout.

Antipasto Salad

Salad Ingredients:
  • 2 – C. water
  • 2 – Tbsp. sugar
  • 1 – Medium red onion: halved and thinly sliced
  • 2 – Hearts of romaine: torn into bite size pieces
  • 1 – C. Loosely packed flat leaf parsley
  • 1 – 8oz. Jar roasted red peppers: rinsed, drained and cut into strips
  • 2 – 6oz. Jars marinated artichoke hearts: drained
  • 1 – C. Assorted brine-cured olives
  • 1 – C. Drained bottled pepperoncini
  • ½ lb. – Cherry tomatoes: halved
  • 3 – Tbsp. Red wine vinegar
  • 1 – tsp. Salt
Vinaigrette Ingredients:
  • 3 – Tbsp. Red wine vinegar
  • 1 – Small garlic clove: minced
  • 1/8 tsp. – Black pepper
  • 1/2 tsp. – Sugar
  • ½ tsp. – Salt
  • 6 Tbsp. – Olive oil
Vinaigrette Directions:

Whisk together all vinaigrette ingredients in a small bowl until well combined.

Salad Directions:

Bring water, vinegar, sugar and salt to a boil in a 1 quart heavy saucepan.  Add onion and simmer until crisp and tender, about 3 minutes. Drain and cool.

Serving:

Mix the salad ingredients together with the vinaigrette, serve chilled and enjoy! Please share with us your favorite warm weather dishes and feel free to leave any comments, questions or modifications to this recipe in the section below.

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