Greek Antipasti
Below is an antipasti dish from a simple Sunday afternoon Mediterranean dinner at home in early May. My husband, Tom, is the creative yin to my yang. He shares some recipes from our cookbook. We simply returned to the Italian Mediterranean foods that Tom’s family has been cooking since they left Naples and Sicily.
For the antipasta:
- 1/4 medium head radicchio, thinly sliced
- 1 romaine lettuce head, thinly sliced (outer leaves discarded)
- 1 large tomato, medium-sized cubed
- 1 zucchini, medium-sized cubed
- 2 ounces kalamata olives, pitted
- 1 medium red onion, halved lengthwise and sliced against grain
- 2 ounces roasted red bell peppers
- 2 ounces dried salami or sopressata (or both), sliced in half
For the dressing:
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon lemon juice
- 1/2 tablespoon liquid stevia
- 1 tablespoon garlic power
- 1/4 cup feta cheese, crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
1. In a mixing bowl toss radicchio, romaine, tomatoes, and zucchini in half of the dressing.
2. On a large salad serving platter mound lettuce mixture in center.
3. Place kalamata olives, roasted red bell peppers and onion in three separate locations on platter.
4. Place dried salami and/or sopressata between the olives, peppers and onion, and drizzle with more dressing.
Yields: 4 servings
Per serving: Salad (undressed) = 9.5 g carbohydrates, Dressing = 2 g carbohydrates, Salad (dressed) = 11.5 g carbohydrates
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