Perhaps you’re serving an Italian meal for Valentine’s Day? If so, a gluten free antipasto may be something to consider. It definitely makes a meal special. For those of you who don’t already know, antipasto is an Italian word meaning: anti = before + pasto = food, ultimately referring to appetizers. It is tradition to serve particular items as part of antipasto. I have listed the ingredients you may wish to add, though not all are traditional (most are) you can always get creative. Antipasto has been a bit Americanized in our country. In Italy, and in fine, traditional Italian restaurants pickled pigs feet are an optional add on to antipasto. Antipasto is not traditionally served as a salad, but it makes a wonderful salad/appetizer combo. Or serve it as an appetizer along with the very simple salad, which is what I prefer. What will you serve?
For gluten free brands of cold cuts consult my Gluten Free Products List.
A guide to gluten free antipasto. Use any or all of the items listed. Create a salad or serve as an appetizer. Either way, it's magnifico (magnificent)!
- Your favorite lettuce mix, washed and dried
- Tomato wedges
- Gluten free marinated artichoke hearts
- Kidney beans
- Garbanzo beans
- Gluten free salami
- Gluten free ham
- Provolone, julienne sliced
- Gluten free pepperoncini (most are)
- Seedless red grapes (optional) - not traditional
For the Dressing, for Salad:
- 3 parts extra virgin olive oil
- 1 part red wine vinegar
- Fine sea salt, to taste (usually small amount when serving with cold cuts)
- Fresh ground pepper, to taste
- 1 teaspoon honey (per cup dressing), to taste (optional) - not traditional
- Arrange lettuce (enough for a salad or single layer for appetizers) on a platter or individual bowls/salad plate; top with your favorite ingredients.
- To make dressing, add all ingredients to a salad dressing container; cover and shake until the oil is incorporated. Store left over dressing at room temperature, as olive oil hardens in once chilled.
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