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2 yellow or green zucchini
2 large tomatoes
2-Jan red onion
2-Jan fennel bulb
125 g salami or pepperoni
4 oil-packed sun-dried tomatoes, drained
3 tbsp balsamic or red-wine vinegar
2 tbsp olive oil
2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/4 cup freshly grated Parmesan or asiago
Coarsely chop zucchini and tomatoes. Thinly slice onion. Place all in a large bowl. Cut out and discard core from fennel, then slice into thin strips. Cut pepperoni and sun-dried tomatoes into strips. Add all to bowl.
In a small bowl, whisk vinegar with oil, oregano, salt and pepper. Pour over salad. Sprinkle with cheese. Toss to coat. Excellent with crusty bread.
Calories 151, Protein 5.6g, Carbohydrates 8g, Fat 11.2g, Fibre 1.9g, Sodium 505mg.
This hearty dinner salad combines many of the items used in those big antipasto platters in Italian restaurants - except it's all conveniently tossed together.
Low-cal fennel is a pale green bulb with short bright green stalks. The bulb has a mild, slightly sweet licorice flavour that is wonderful raw in salads or braised.