Quick and Simple Christmas Antipasto Salad
|Easily prepared, with all the right colours for Christmas|
This year, I decided to have something that can be whipped up using ingredients that I readily have in the pantry:
Peppadews stuffed with feta cheese
Home marinated feta cheese
Dried cranberries (leftovers from making mincemeat)
Basil leaves freshly plucked from the garden
The only thing I needed to prepare ahead is to cut the canned pineapple into bite size chunks, mix them together with the dried cranberries in an airtight ceramic bowl, pour in some of the pineapple syrup plus 2 table spoons of white wine vinegar, just enough to cover the fruits. Put the lid on and leave it in the fridge overnight.
When it's time to prepare the salad, just place everything in a casserole dish/salad bowl, pour the well-soaked fruits together with the liquid, toss and mix well. I won't even add any extra dressing because, when I add in the stuffed peppers and feta cheese, I'll just let some of the brine (from the olives) and oil (came with the stuffed peppers and feta cheese) be added together. When the syrup + wine vinegar mixture (from soaking the fruits) is mixed it, there'll be a naturally existing dressing and it tastes heavenly!
Most importantly, no one's complained, not even the usual non-salad people.