I have been enjoying a Real Simple magazine recipe for Antipasto Salad for years.  This week I decided to modify their recipe a little to reduce the fat, salt, and calories.  The result is a wonderful easy dinner which, while more lite, still retains robust flavors!

easy anitpasto salad

recipe serves four as main course


Romaine lettuce – chopped

12 oz jar peperoncini – drained with stems on

1/2 C kalamata olives – halved

12 oz marinated artichoke hearts – drained and if any are large halved

4 oz fire roasted red peppers – thinly sliced

6 oz Canadian Bacon – quartered

6 oz feta cheese – crumbled style

1/4 C fresh basil – minced

1/4 C red wine vinegar

Salt and pepper to taste

Side dish of sliced french bread or similar


Mix the minced basil and red wine vinegar.

To a large bowl add the all ingredients except lettuce, feta cheese, and basil mixture.  Mix ingredients.  Add lettuce and basil mixture and gently mix.  Add feta cheese and gently mix.

Plate the salad, and serve with quality bread and maybe a nice glass of Pinot Grigio.


Next month the sold out International Food Bloggers Conference will be held in Seattle, Washington.  The IFBC has grown to be the dominate player in the food blogger industry.  I have attended their events in Santa Monica and Portland.  Each gathering brings together great presentations, food, wine, and (lets not forget) bloggers!

This year’s agenda gives us an encore cooking and photo session presentation by renowned New York Times food photographer Andrew Scrivani, and “Chef John” Mitzewich.  And did I mention lots of good food and wine!

There is a waiting list you can get on for cancellations for this year. And no matter what, as soon as they announce the location for IFBC 2014 sign up so you don’t miss out again!

Good Eating and Table Talk,


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