Marcus and I lived in Queens for several years, as many of you know, and we frequented an amazing little salumeria that cured their own meat and made their own cheese. Everything I ever ate from there was incredible. We used to go pick up some antipasto, ravioli salad and a nice, crusty loaf of bread, then sit and indulge in a nice Italian feast. Since we've moved away, there have been days where we'd give ANYTHING for some of that food. In fact, I brought home 2 quarts of balsamic ravioli salad from NYC when I went for BlogHer last year. We decided to splurge a little this week and buy some good-quality meats, some fresh cheese and a few other odds and ends to make our own antipasto. It was worth every single penny we spent.
We used Boar's Head meats, some from the deli's refrigerator, others that we had cut fresh. Publix has a good fresh mozzarella, so we got some of that, along with some fresh veggies, then we picked some fresh herbs from my garden. Assembling it was almost as much fun as eating it. (Almost.)
This antipasto, alongside some pasta salad and a nice loaf of crusty bread, makes for a perfect summer dinner.
*Use as much or as little of each cold cut as you want. We used a large Ziploc container and filled it to the top, eyeballing the ingredients.
- Mortadella (with pistachios)
- Hard Salami
- Fresh Mozzarella Cheese
- Red onion, sliced into rings, then cut in half
- Pepperoncini peppers, sliced into rings
- Green onion (2, diced)
- 1 small bottle Newman's Own Olive Oil and Vinegar salad dressing
Cut meats and cheese into cubes and place into a bowl.