Panzanella

Want a perfect salad to go with your grilled meat? This is an Italian bread salad, it is quick to make and requires no cooking. If there's an ingredient you don't like, feel free to substitute it with something else or leave it out.

What You Need

Directions

1 large loaf Italian bread cubed into bite size pieces  1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 6 to 8 leaves basil, chiffonad 3 ripe tomatoes, peeled, seeded, and cubed 1 small sweet red onion  sliced and  separated into rings Half a cucumber, sliced into bite size pieces canned tuna fish, drained and crumbled (see list below for additional options) 3 cloves garlic, minced Salt and pepper to taste Optional  items  olives, mozarella,  capers, and anchovies

In a serving bowl stir together the bread, tomatoes,  cucumber,  garlic,onions,  oil, vinegar, basil, salt and pepper to taste until the salad is combined well. Mix in the remaining ingredients and season to taste. Let the salad stand for  about twenty minutes to give the bread time to absorb some flavor, and serve.

Antipasto Salad

Perfect for summer entertaining. Make ahead and let the flavors mingle. Only cooking involved is cooking the pasta. Most of the ingredients except meat and cheese are probably on your pantry shelf.

Antipasto Appetizer or Salad
What You Need	Directions
1 lb. of  curly or tube pasta 8 oz. pepperoni cut into 1/4 inch strips 8 oz. salami cut into 1/4 inch strips 4 oz. capicola  cut into 1/4 inch strips 1 jar pickled mushrooms sliced and drained 1 jar roasted red peppers in oil, drained 1 med. red onion sliced thinly 6 oz. provolone shaved 4 oz. sliced black olive 1 jar pickled artichoke heart drained and chopped (optional 1 pt. cherry tomatoes 4 cloves of garlic smashed red pepper flakes to taste 1/2 cup bottled Italian dressing	Bring 4 quarts of well salted water to a boil. When boil has been reached, add pasta and cook till al dente. Drain and immediately return to pot. Top with dressing and toss. Spread pasta on rimmed cookie sheet and chill for an hour. Bring pasta out of refrigerator and put in large bowl, add meats, peppers, olives,  provolone and toss well. If salad seems dry drizzle a little more dressing and toss. Put in container and cover salad will keep for 3 days.

Feel free to add or subtract ingredients to make the salad your own. Additional items could be shredded carrots,  pepperoncini,  croutons ( add at last minute), green olives. To make a light supper add a can of tuna in olive oil drained and broken into chunks.