Rustic tomato & pepperoni salad

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PREP TIME

15 min

Makes

6 to 8 servings


Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 151,
  • Protein
  • 5.6 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 11.2 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 505 mg.

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.

Fennel

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.