Name: Italian antipasti salad with sopressa dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 60 ml (¼ cup) extra-virgin olive oil; 60 gm sopressa, finely chopped; ½ tsp fennel seeds, crushed; 60 ml (¼ cup) red wine vinegar; 150 gm heirloom tomatoes, sliced; 1 small trevisio radicchio, leaves separated; 1 cup loosely packed basil leaves; 2 store-bought marinated artichoke hearts, cut into wedges; 80 gm mixed pitted olives, halved; 250 gm buffalo mozzarella, thickly sliced; Focaccia, to serve

Italian antipasti salad with sopressa dressing

Pair this salad with some chargrilled chicken or some fresh tuna to turn this salad from a side dish to a winning main.

Serves 2

Prep

10M

Cook

Total

15M

This Italian antipasti salad is best served with some focaccia or some other crusty bread to soak up every drop of the punchy sopressa dressing.

Ingredients

60 ml (¼ cup) extra-virgin olive oil

60 gm sopressa, finely chopped

½ tsp fennel seeds, crushed

60 ml (¼ cup) red wine vinegar

150 gm heirloom tomatoes, sliced

1 small trevisio radicchio, leaves separated

1 cup loosely packed basil leaves

2 store-bought marinated artichoke hearts, cut into wedges

80 gm mixed pitted olives, halved

250 gm buffalo mozzarella, thickly sliced

Focaccia, to serve

Method

1.Heat oil in a small frying pan over medium heat. Add sopressa and cook, stirring, until golden and crisp (4 minutes). Remove from heat then add fennel seeds and vinegar; season to taste and stir to combine. Set aside to cool.

2.Arrange tomatoes, radicchio and basil on a platter. Top with olives, artichokes and mozzarella, then spoon over sopressa dressing. [Serve with focaccia](https://www.gourmettraveller.com.au/recipes/explainers/focaccia-recipe-18479|target=”_blank”|rel=”nofollow”).

Recipe by Jessica Brook

Styling by Steve Pearce