Baby Tomato Antipasto Salad

Kiddos …

This recipe isn’t deep-fried.

It isn’t drenched in barbecue sauce.

There isn’t gooey cheese … and it doesn’t involve using beer to complete the recipe (although, who says you can’t enjoy a nice cold beer with a meal ?!?! :))

It’s not even finger food to be honest.

But it’s delicious. And it’s fresh. It’s loaded with veggies. And the word Antipasto makes me feel a little Italian (pretty much my lifelong dream)

It’s delicious and if you want, you can make this along with all your yummy goodies for Superbowl sunday.

Orrr …. I have a wicked-good idea!!

How about you make this salad today – – load up on it until Sunday and then go carb-cheese-anything&everything deep fried  crazy come Game Day 🙂

Genius huh? – – I’m all for balance 😉

I’ll be honest – – that’s my plan annd I caaannn’ttt waaaaiiiiittt!!

I have to be honest though … I don’t know a single thing about football. I don’t know who’s playing this weekend ( I over heard someone say something about the patriots … mmmyea… okay, that sounds good – – don’t yell at me if im wrong). I don’t know what end zone means … nor where any of the players are supposed to run.

On the other hand …

I know it’s good to get a touch down and I know there will be amazing food on sunday. But until then, I shall chow down on this deliciousness until it’s wing day

– care to join me ?

Baby Tomato Antipasto Salad

4 Containers of Baby Tomatoes ( approximately 6 cups)

1 Cup Black Kalamata Olives

1 Cup Pimento Stuffed Manzanilla Olives

1 Cup Marinated Artichokes

1 Cup Roasted Red Peppers – chopped

2 Cups Small Pearl Bocchini cheese

5 Cloves of garlic – minced

1/3 Cup Fresh Parsley

1/3 Cup Fresh Thyme

1/3 Cup Fresh Rosemary

1/4 Cup Extra Virgin Olive Oil

3 Tbsp Sea Salt

3 Tbsp Black Pepper

Directions:

In a large bowl, add all of the the ingredients.

Mix well and ….

Eat’em up or refrigerate until you’re ready to mangia!!

Buon appetito Sweet Hearts!!

xoxox