ANTIPASTO NAPOLI
Make and share this Antipasto Napoli recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, mushrooms, pepperoni and zucchini.
- Add dressing and marinate for at least 2 hours.
- Drain, reserving marinade.
- Toss marinated items with greens.
- Serve with reserved marinade and parmesan cheese.
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Humyun Kabir
[email protected]This antipasto is a great way to impress your guests. It's beautiful and delicious, and it's sure to be a hit.
Ali Jan Baloch
[email protected]This is the perfect recipe for a light and healthy lunch. It's also a great way to use up leftover chicken or beef.
bishnu puri09
[email protected]This antipasto is a bit pricey to make, but it's worth it for a special occasion.
abbrish memon
[email protected]I'm not a huge fan of olives, but I loved the way they were used in this recipe. They added a nice briny flavor to the dish.
Iwedi Chimzi
[email protected]This is my new favorite antipasto recipe. It's so easy to make and it's always a crowd-pleaser.
Adrian Coastantin
[email protected]I made this antipasto for a picnic and it was a huge hit! It was easy to transport and it held up well in the heat.
Sabir Lal
[email protected]This antipasto is a great way to get your kids to eat their vegetables. My kids love the colorful skewers and the tasty dressing.
John Nyamai
[email protected]I love how this antipasto can be served as an appetizer or a main course. It's also a great way to use up leftover vegetables.
Esma Beshiri
[email protected]This antipasto is the perfect make-ahead dish. You can assemble it the night before and then just relax and enjoy it the next day.
Kadir Mar
[email protected]This recipe is a bit bland for my taste. I think it needs more herbs and spices.
Aniyah
[email protected]I'm not sure what went wrong, but my antipasto turned out way too salty. I think I may have used too much salt in the dressing.
Lillian Chimwisha
[email protected]This antipasto is the perfect way to start a meal. It's light and refreshing, and it gets your taste buds ready for the main course.
Lashley Wachekwa
[email protected]I love the flexibility of this recipe. You can really customize it to your own liking. I added some roasted red peppers and artichoke hearts to mine, and it turned out amazing!
Tucker Allen
[email protected]This antipasto is a bit time-consuming to make, but it's totally worth it. The end result is a beautiful and delicious dish that is sure to impress your guests.
Timothy Brown
[email protected]I'm not a huge fan of anchovies, but I decided to give this recipe a try anyway...and I'm so glad I did! The anchovies added a wonderful depth of flavor to the dish. I will definitely be making this again.
Angelina Shykyrtova
[email protected]This is my go-to recipe for antipasto Napoletano. It's so easy to make and always turns out perfectly. I love that I can use any type of cheese or cured meat that I have on hand.
RiR Music
[email protected]I made this antipasto for a party and it was a huge hit! Everyone loved the vibrant colors and the delicious flavors. It was the perfect appetizer to get the party started.
Shaydean Brown
[email protected]This antipasto Napoletano is a true gem! The combination of flavors and textures is simply divine. I especially loved the addition of capers and olives, which gave the dish a nice salty and briny flavor.