Antipasto

• CHOOSE ANY OF THE FOLLOWING:
• artichoke hearts -- drained and quartered
• roasted red peppers -- sliced
• cooked beans-garbanzos, lupini, or
• canellini -- rinsed and drained
• pickled eggplant -- drained and chopped
• olives (black Gaeta, Calamata, Liguria, or
• green Sicilian)
• fresh tomatoes -- sliced or cut into wedges
• red onion -- thinly sliced or minced
• cheese (sliced fresh mozzarella, crumbled
• feta, cubed, Bel Paese, or shaved
• Parmesan)
• croutons
• capers -- rinsed and drained
• extra virgin olive oil
• fresh lemon juice
• freshly ground black pepper
• salad greens (romaine, arugula,
• watercress, shredded radicchio or torn
• pale inner leaves of escarole)

1. Slice, dice, or otherwise prepare the ingredients you've chosen according to your taste. On a large platter-on a bed of greens if you like-arrange the ingredients in rows. Capers might be sprinkled on roasted red pepper strips, red onions on tomatoes, and celery mixed in with the beans. Drizzle everything with olive oil and lemon juice and top with black pepper.
2. Or, if you choose to serve the salad without greens, toss everything in a colorful jumble in a large serving bowl. Best served at room temperature.
3. Prepared without lettuce and tomatoes, this salad will keep, refrigerated, for a week.
4. Description:
5. "attractive and tasty Italian style salad good as side or maindish"

any of the, red peppers, lupini, canellini, olives, green sicilian, tomatoes, red onion, cheese, feta, parmesan, croutons, capers, extra virgin olive oil, lemon juice, freshly ground black pepper, salad greens, radicchio

Taken from www.epicurious.com/recipes/member/views/antipasto-51958601 (may not work)