Greek Antipasti for a Simple Mediterranean Spread
Written by: Thomas and Rebecca DiStefano
1 minute read
May 16, 2016
This Greek antipasti dish is a simple, Mediterranean-inspired appetizer that’s perfect for warm spring afternoons. Featuring classic Italian flavors, it draws from traditional recipes rooted in Southern Italy, offering a fresh and flavorful start to any meal.
Ingredients
For the antipasta:
- 1/4 medium head radicchio, thinly sliced
- 1 romaine lettuce head, thinly sliced (outer leaves discarded)
- 1 large tomato, medium-sized cubed
- 1 zucchini, medium-sized cubed
- 2 ounces kalamata olives, pitted
- 1 medium red onion, halved lengthwise and sliced against grain
- 2 ounces roasted red bell peppers
- 2 ounces dried salami or sopressata (or both), sliced in half
For the dressing:
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon lemon juice
- 1/2 tablespoon liquid stevia
- 1 tablespoon garlic powder
- 1/4 cup feta cheese, crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
1. In a mixing bowl toss radicchio, romaine, tomatoes and zucchini in half of the dressing.
2. On a large salad serving platter mound lettuce mixture in center.
3. Place Kalamata olives, roasted red bell peppers and onion in three separate locations on platter.
4. Place dried salami and/or sopressata between the olives, peppers and onion, and drizzle with more dressing.

Author
Thomas and Rebecca DiStefano
The authors Thomas and Rebecca DiStefano live in Boca Raton, Florida. Thomas is an inventor, business consultant and former chef/restaurant owner (currently house chef). Rebecca is a corporate attorney, advocate and fundraiser active in the type 1 diabetes community. Roman is an 11 year-year-old 6th grader, travel baseball player and jazz & rock drummer. He is researching nutrition for type 1 diabetes for his countywide science fair presentation in December.
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