Antipasto Salad | Giada De Laurentiis & Mark Bittman

I combine part of Giada’s antipasto salad and part of Bittman’s tomato salad to make a big platter of antipasto. That plate speaks the language of Italy with ingredients that belong together. By all measures, it’s a safe bet in this combination, or marriage if you will, of like elements and background. They love hanging out together; they compliments and completes one other. Whether there are any sparks among the elements, it’s another story.

The theme at I-heart-cooking-clubs for the week is: I Thee Wed. In honor of wedding season say “I Thee Wed,” [the idea is] to combine two separate recipes, or two different chef’s recipes that marry well together!

I-heart-cooking-clubs

The third rail, which I hope will provide some electricity to the combo, is burrata. That’s an easy one for me to conjure up because I like adding burrata to anything. Which food won’t benefit from some creaminess? As you know, the smooth and seamless mouthfeel entices; it lingers in your mouth. Creaminess is a remarkable consistency, perfectly balanced between solidity and fluidity, between persistence and evanescence.

Burrata is my contribution, inspired by Bittman’s mozzarella. In addition, I take from his “Little Italy” tomato salad recipe the elements of: chopped tomato, prosciutto, and oregano. Tomatoes and fresh oregano are local and seasonal. By the way, oregano is growing gangbuster in my herb garden. So I must use it. Furthermore, you have to have cured meat in any antipasto salad. Prosciutto (from Mark Bittman) and the salami are used and I skip the smoked turkey in Giada’s recipe.

What I take from Giada are: pasta, olive and the red wine vinaigrette. Her process works. Start with cooking the pasta, then mix in the red wine vinaigrette. Lastly. toss together all the antipasto elements on a platter.

This is the antipasto salad I make on this day. I have fun doing it. In the end, the salad turns out to be playful, delectable and seasonal with everything summer has to offer. Let’s not forget: there are countless variations and permutations. According to your personal preference, you can toss into it almost any cured meat, cheese, fresh or preserved vegetable, and herbs — with or without the pasta. The recipes are simply guidelines to your final creation.

It is an easy-going, fun-loving big-tent salad. Very few things can possibly go wrong. It really is no sweat! My final thought. I have to point out that there is no need for a blessing and prayer for the antipasto salad to work well — unlike a marriage.

Print Recipe

Antipasto Salad by Giada De Laurentiis

Serves: 4-6

Ingredients

• Red Wine Vinaigrette:
• 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Antipasto Salad:
• 1 pound fusilli pasta (I use gemelli)
• 1/2 cup hard salami, cut into strips (about 3 ounces)
• 1/2 cup smoked turkey, cut into strips (about 3 ounces) (I use prosciutto)
• 1/4 cup provolone cheese, cut into strips (I use mozzarella & burrata)
• 1/4 cup grated Asiago cheese (same as above)
• 2 tablespoons green olives, halved and pitted (I use black olives)
• 2 tablespoons roasted red peppers, cut into strips (I use tomatoes)
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

2

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

3

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Notes

https://www.foodnetwork.com/recipes/giada-de-laurentiis/antipasto-salad-recipe-1945921 and https://www.markbittman.com/recipes-1/10-no-work-tomato-salads