If you’re a fan of Italian food, which I know you are, chances are you have a full-on love affair with antipasti and olives.
To say I’m a fan is an understatement. A dinner prefaced with an olive mix or bruschetta appetizer is my favorite kind of dinner. So much so that I’ve been known to make meals out of antipasti alone!
And luckily, you can too. There are so many ways that you can incorporate all of the delicious antipasti and olives into your diet, especially this time of year when you can pair them with in-season fruits and veggies.
And while they’re all great on their own, they’re even better when incorporated into a meal!
Today, we’re going to focus on making light and summery salads, complete with loads of DeLallo antipasti. And if you need some inspo, here are a few of my very favorite ways to use antipasti in summer salads:
First, you can make a salad mostly from antipasti! An antipasto salad is a classic for a reason – it’s a delicious, vibrant way to showcase tangy olives, oil-packed veggies, and more.