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A slightly different antipasto, very tasty. Serve with crackers or as a side dish. I prefer to marinade it overnight and use fresh new potatoes
- 1 1⁄2 lbs potatoes (you can substitute canned but they are not as good)
- 2 medium carrots, cut into thin strips 1 inch long
- 2 cups broccoli florets
- 1 cup ripe sliced olive
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup white wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 teaspoons crushed dry oregano
- 1 teaspoon dried thyme, crushed
- 1 teaspoon crushed red pepper flakes
- 4 ounces provolone cheese, cut into 1-inch sticks
- 1 leaf lettuce
- 2 ounces thin sliced salami (optional)
- Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
- Drain and cool slightly.
- Quarter the potatoes.
- In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
- Combine oil, vinegar, parsley, oregano, thyme and red pepper.
- Whisk until well mixed.
- Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
- In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
- Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
- To Serve, line the serving plate with leaf lettuce.
- Using a slotted spoon transfer veggies to the platter.
- If using salami fold into quarters and arrange on the platter.
- Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.