Michael Symon's Antipasti Salad with Campfire Dressing | Symon's Dinners Cooking Out | Food Network
Michael chars a red onion to add a subtle ~smokiness~ to this salad of garden vegetables, cured salami and aged provolone!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Antipasti Salad with Campfire Dressing
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
1 small red onion, skin on
2 cloves garlic, grated
1 sprig fresh oregano
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded romaine lettuce
1 cup canned chickpeas, drained and rinsed
1/2 cup small diced dry salami
1/2 cup small diced aged provolone
1/2 cup halved cherry tomatoes
1/2 cup thinly sliced pepperoncinis
6 tablespoons Parmesan, freshly grated
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.
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Michael Symon's Antipasti Salad with Campfire Dressing | Symon's Dinners Cooking Out | Food Network
Italian Pasta Salad with Homemade Dressing
This easy Italian pasta salad makes a big batch that's perfect for serving as a side dish at your next potluck or barbecue.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:52 Cook the Pasta
01:51 Drain the Pasta
02:27 Mix the Salad
03:25 Make the Dressing
04:30 Thicken the Dressing
04:46 To Serve
✅ INGREDIENTS:
---Italian Pasta Salad
• 4 quarts water
• 1 tablespoon kosher salt
• 1 pound rotini pasta
• 6 ounces mozzarella cheese balls
• 4 ounces sliced salami
• 1 cup baby tomatoes
• ½ cup red bell pepper
• ½ cup green bell pepper
• ½ cup red onion
• ½ cup black olives
• ⅓ cup sliced pepperoncini
• 1 tablespoon chopped parsley
• 1 tablespoon sliced basil leaves
---Italian Dressing
• ⅓ cup red wine vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 tablespoon dried Italian seasoning
• 2 teaspoons mayonnaise
• 1 ½ teaspoon (minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 1 cup extra-virgin olive oil, plus 2 tablespoons
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How To Make Pasta Salad | Pasta Salad w/ Homemade Dressing Recipe #Mrmakeithappen #pastasalad
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Shopping List:
1 lb rotini pasta
8 oz cheddar cheese
6 oz feta cheese
1 cup olive oil
4 tbsps balsamic vinegar
2 tbsps white wine vinegar
1 tbsp sugar
salt, pepper, garlic, onion powder
1 tbsp italian seasoning
1/4 cup parmesan cheese
2 tbsps mayo
1-2 cups cherry tomatos
1/2 diced cucumber
1/2 diced red onion
1 cup black or kalamata olives
8 oz salami
8 oz pepperoni
2 cups diced broccoli
Directions:
Begin by boiling your noodles in heavily salted water. Strain and refrigerate to chill. Next, make your dressing by adding olive oil, balsamic and white vinegar, mayo, italian seasoning, all purpose seasoning, sugar, and parmesan cheese to a mixing bowl. Season to taste and adjust flavors to your preference. Place dressing in refrigerator. Next, prep all of your veggies and meats by dicing into bite sized pieces. Add noodles and prepared veggies/meats to a large mixing bowl. Coat evenly with homemade italian dressing and place in the refrigerator.
Antipasto Salad
No Italian dinner menu is complete without this easy Antipasto Salad. It takes just 15 minutes to assemble the entire pepperoni-spiked salad, even including the flavorful homemade vinaigrette!
FULL RECIPE:
Antipasto Chopped Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 866
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Antipasto Salad
Italian antipasto salad is filled with marinated vegetables, spicy salami, creamy mozzarella, and two types of olives to bring you a tangy and fresh side dish! Don't underestimate the homemade Italian dressing - it's delicious!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 pint grape tomatoes halved
• 1 cup salami sliced or cubed into bite size
• 8 ounces fresh mini mozzarella cheese balls halved
• 1/2 cup sliced black olives
• 1/2 cup green olives
• 1/2 cup kalamata olive
• 1/2 cup artichoke hearts chopped
• 1/4 cup pepperoncinis roughly chopped
• 1/2 red onion diced
• 1/4 cup fresh basil chopped, for garnish
• 8 cups chopped romaine lettuce
Italian Dressing
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons mustard
• 1 teaspoon lemon juice
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• Pinch of red pepper flakes
✅Instructions
1️⃣ In a large mixing bowl, make your dressing by whisking together olive oil, vinegar, mustard, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
2️⃣ In a bowl, add in tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini and red onion. Drizzle dressing over the ingredients. Toss to combine.
3️⃣ Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
4️⃣ Serve on a bed of lettuce and garnish with basil.
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