Picnic season is just around the corner. Yes, that’s sometimes hard to believe. But you can’t plan too early! So today I am making a tuna antipasto salad that would be perfect for a picnic on the road.
Not to mention a nice backyard gathering.
The recipe dates back to my college days. I had started hanging out with health-conscious people–and was trying to fit in. So, I created this recipe out of all kinds of healthy things I enjoyed eating. My mother, surprised and proud, remarked, “It’s kind of like a tuna antipasto.”
Well I had no idea what that meant, but in the end, the name stuck.
Recently a blogging friend, Karen of Backroad Journal posted an antipasto salad recipe that got me thinking of the salad again. Could I remember what was in it?
So before recreating it, I decided to look up the formal definition. Per Wikipedia “Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. “
Well that sounded more like a big charcuterie plate than my recipe. But since it is an antipasto salad and other sources included tuna, I think the name works just fine.
Back in the day–and again now–we ate the salad straight with a good bread on the side. But I think it would be lovely mounded onto arugula or as a bruschetta topping.
Yes, now I’m even more excited for picnic season!
For more picnic friendly ideas, check out these links from some of my blogging friends.
Portable Picnic Food
- Beauty and the Beat Rose Apple Tart by Simply Inspired Meals
- Carrot Kohlrabi Coleslaw by A Kitchen Hoor’s Adventures
- Pan Bagna by Our Good Life
- Peach Crumble Bars by Hezzi-D’s Books and Cooks
- Sour Cream and Chive Deviled Eggs by Cheese Curd In Paradise
- Spring Smörgåsbord by Culinary Adventures with Camilla
- Summer Pasta Salad by Sweet Beginnings
- Tuna Antipasto Salad by Art of Natural Living
- 2 12 oz cans Tuna in water
- 1 15 oz can Chickpeas
- 1 large can quartered Artichoke hearts
- ¼ cup chopped Parsley
- 3 Hard boiled eggs, chopped or sectioned
- 1 med Onion
- 1 T Capers
- ½ c chopped Olives
- 2 t Garlic powder
- ¼ cup Lemon juice
- Toss together all ingredients except garlic powder and lemon juice.
- Sprinkle salad with garlic powder then drizzle with lemon juice
- Toss again a few times, until mixed.
- Keep refrigerated until time to serve.
- Raspberry Plum Streusel Pie
- Creamy Gougères Cheese Puffs