Italian Picnic Salad: Classic Antipasto-Inspired Recipe for Outdoors

Italian Picnic Salad

We were invited to a BBQ last night and asked to bring a salad. Rather than a standard vegetable salad, I dressed it up with seasonal Italian flavors. My Italian Picnic Salad requires a bit of planning, but the results are worth it. Buon appetito!

My Italian Picnic Salad

This salad takes a little planning but delivers big Italian flavor. It tastes like a classic sub in salad form, but is a lighter, healthier option.

Course:
Salad, Side Dish

Diet:
Gluten-Free, Low-calorie, Vegetarian/Meatless

Cooking Method:
Oven, Stovetop

Calories:
316kcal

Servings:
6

Ingredients

• 5 tomatoes
• 3garlic cloves, minced
• 1tsp dried basil or 1 tbsp fresh basil
• 1tsp dried oregano
• 1/4c olive oil, plus 1 tbsp extra for cooking
• 1red onion, sliced thin
• 1pint balsamic vinegar
• 3tbs honey
• 1container arugula
• 1container fresh mozzarella
• Salt and pepper, to taste

Instructions

• Preheat the oven to 400°F (200°C). Cut the tomatoes into quarters. In a large bowl toss the tomatoes with the minced garlic, basil, oregano, 1/4 cup olive oil and a dash of salt and pepper.
• Spread the tomatoes in a single layer on a baking sheet and roast for 20–25 minutes. Roasting concentrates the flavor and adds depth.
• While the tomatoes roast, combine the pint of balsamic vinegar and the honey in a small saucepan. Simmer gently until the vinegar reduces to a syrupy consistency, stirring occasionally to prevent scorching. This can take about 30 minutes; it’s ready when it coats the back of a spoon. (The recipe makes extra reduction; reserve half for other dishes if you like.)
• Heat the remaining 1 tbsp olive oil in a skillet, add the sliced onion with a pinch of salt and pepper, and cook for 10–15 minutes until softened but still slightly chewy.
• Allow the roasted tomatoes, balsamic reduction, and onions to cool slightly. In a large bowl, combine the arugula, roasted tomatoes, onions and torn or sliced mozzarella. Drizzle the balsamic reduction over the salad and toss gently. Serve at room temperature for the best flavor.

WW Information

This is 11 points per serving on each color MyWW plan.

Nutrition

Calories:
316
kcal


Carbohydrates:
43
g


Protein:
3
g


Fat:
14
g


Sugar:
36
g


Vitamin A:
1281
IU


Vitamin C:
24
mg

Directions:

Preheat oven to 400°F and cut tomatoes into quarters. In a large bowl combine garlic, basil, oregano, 1/4 cup olive oil and a pinch of salt and pepper with the tomatoes and toss to coat.

Roast the tomatoes for 20–25 minutes; roasting intensifies their flavor.

While the tomatoes roast, simmer the balsamic vinegar and honey together until the mixture reduces to a syrupy glaze, stirring occasionally to prevent burning. This can take about 30 minutes. The reduction is done when it coats the back of a spoon. Save any extra reduction for other uses, such as chicken or caprese.

Heat 1 tbsp olive oil in a skillet and cook the sliced onion with a pinch of salt and pepper for 10–15 minutes until softened but still slightly firm.

Let the tomatoes, reduction and onions cool slightly. In a large bowl, combine arugula, roasted tomatoes, cooked onions and fresh mozzarella. Drizzle the balsamic reduction over the salad and toss gently. Serve at room temperature.

This recipe is grain free, gluten free and primal.

by Jen Pedri. Hi — I’m Jen, a pediatric speech-language pathologist and home cook who adopted a Paleo/Primal lifestyle in 2013. Eating this way greatly improved my health and inspired me to create grain- and gluten-free recipes my family loves. I hope you enjoy this salad as much as we do!

What do you like to eat on hot summer days?

Have questions for Jen about this recipe or Paleo/Primal eating? Leave a comment below.