Zutaten für Antipasto With New Potatoes
- 1 pound new potatoes
- 1 cup chopped carrots
- 1 cup chopped broccoli florets
- 1/2 cup pitted Kalamata olives
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Provolone Cheese (not found in recipe)
- fresh lettuce leaves
- 4 ounces thinly sliced salami
- 8 ounces crumbled feta cheese
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Zubereitung von Antipasto With New Potatoes
- Wash and scrub 1 pound of new potatoes. Cut any larger potatoes in half.
- Boil potatoes in lightly salted water until almost tender (about 10-12 minutes). Add 1 cup chopped carrots during the last 3 minutes of cooking.
- Drain potatoes and carrots and let cool slightly.
- Quarter the cooled potatoes.
- In a large bowl, combine the potatoes, carrots, 1 cup chopped broccoli florets, and 1/2 cup pitted Kalamata olives.
- **Prepare the Marinade:** In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons chopped fresh parsley, 1 tablespoon dried oregano, 1 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes.
- Pour 3/4 of the marinade over the vegetable mixture. Toss gently to coat.
- In a separate bowl, combine 8 ounces crumbled feta cheese with the remaining 1/4 of the marinade. Toss to coat.
- Transfer vegetable mixture and cheese to separate resealable bags. Refrigerate for at least 4 hours, or preferably overnight, turning bags occasionally.
- To serve, line a platter with fresh lettuce leaves.
- Using a slotted spoon, transfer the marinated vegetables to the platter.
- If desired, arrange 4 ounces thinly sliced salami (folded into quarters) on the platter.
- Arrange the marinated feta cheese artfully amongst the vegetables.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
15g
Carbs
4g
