A simple, make-ahead salad that’s perfect for patio entertaining.
Mediterranean Shrimp Salad
1 lb. farfalle pasta, cooked “al dente”, drained
1 lb. cooked and peeled large shrimp, tails removed
15 oz. can artichoke hearts, coarsely chopped
4 oz. feta cheese, crumbled
4 oz. kalamata olives, coarsely chopped
Dressing:
½ c. olive oil
juice and zest of 1 large lemon
2 cloves garlic, minced
1 t. fennel seeds or 2 tablespoons chopped fresh fennel fronds
½ c. fresh mint leaves, chopped
1 t. kosher salt
½ t. ground black pepper
Garnish: mint leaves, lemon zest
In a bowl, combine the pasta, shrimp, artichoke hearts, feta cheese, and olives. Toss well.
In a small bowl, whisk the dressing ingredients together. Toss into salad and refrigerate
until ready to serve, up to 24 hours ahead. Garnish with fresh mint leaves and lemon zest
or slices. Makes 8-10 servings.
ANTIPASTO PLATTER
½ pound assorted sliced salumi (salami, prosciutto, etc.)
15 ounce jar marinated artichokes
15 ounce jar marinated roasted yellow and red peppers
1 cup mixed olives
8 ounce wedge of cheese of choice (hard local cheddar, creamy blue, etc.)
8 ounces prepared creamy hummus
Bread: pita triangles, sliced baguettes
On a serving platter or use a slab of granite (found at slab yards of granite stores), lined
with grape leaves, place the salumi on platter, spreading out to show the variety. In a
bowl, place the artichokes, drained.
Place the peppers around the salumi. Place the olives around the peppers and the
cheese wedge on the platter, pointed end out. In a bowl, place the hummus. Garnish
the platter with sprigs of fresh herbs. Serve with a basket of pita bread triangles and
sliced baguettes. Serves 12.
Note: You can find all these products at Trader Joe’s.
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