I’m a sucker when it comes to Italian-style antipasti and while some people would happily have a Parisian lunch of bread and cheese, I’d happily munch on sun dried tomatoes, marinated artichokes and olives all day long. Oh, and bread of course. Perhaps a little bit of cheese too but antipasti are just the best.
We had some friends over last weekend which resulted in some leftover antipasti. Thankfully, I resisted from eating them for breakfast and decided to have a play in the kitchen instead to see if I could put together a more balanced meal.
I threw in cannellini beans for good protein while the red onion and parsley balance out the other flavours and add a nice freshness to the dish. It’s so dead easy to put together and you can take any leftovers to work the next day – that’s what I did and it was possibly even better as the extra time in the fridge gave the beans more time to absorb the flavours.
Cannellini beans tend to be rather bland by themselves but this combination works a treat – want to try this at home? Here’s the recipe!
All the lovely flavours of Italian-style antipasti in one scrumptious salad that you can prepare in less than 10 minutes.
- 2 400g cans cannellini beans, rinsed and drained
- 150g (drained weight) sun dried tomatoes in oil, roughly chopped
- 150g (drained weight) artichoke antipasti, roughly chopped
- 150g pitted black olives, halved
- 1/2 medium red onion, finely chopped
- 2 tbsp fresh flat leaf parsley, chopped
- Freshly ground black pepper
- Tip all the ingredients into a large mixing bowl and season with freshly ground black pepper. Toss and serve with bread or crispbreads.
Suitable for vegans
As I mentioned above, I really love the simplicity of antipasti and fresh, yummy bread.
What’s your favourite way to enjoy sun dried tomatoes and marinated artichokes? Do you eat them as a starter or use them as ingredients in other recipes? Let me know by leaving a comment below!