Easy Paleo/Primal Antipasto

Easy Paleo Antipasto

For most of my life, the only antipasto I’d ever had in a restaurant came atop a big bed of iceberg lettuce. Then one day my wife and I ordered the antipasto at a gourmet pizza restaurant and received a delicious, satisfying dish with not a lettuce leaf in sight. What a revelation!

An even bigger revelation came when we took most of it home in a to-go container and put it in the refrigerator. I snacked on it every day until it was gone, about a week later. And I was surprised at how it tasted every bit as good after seven days in the fridge as it had that first day.

It appeared so simple to prepare that I decided to try making it myself. The resulting dish was just as good as what they served in the restaurant. Try it yourself and see what you think.


12 oz. jar of quartered, marinated artichoke hearts
12-16 oz. assorted pitted green and black olives
3.5 oz jar garlic cloves
2 oz sliced salami (I recommend Applegate Farms Natural Genoa Salami)
4 oz feta, cubed (optional)

Drain the artichoke hearts and chop each quartered heart into bite-sized pieces. Drain the olives and slice. Drain the garlic cloves. You can include them whole or cut them in half if you prefer. (Yes, garlic cloves can be eaten whole, straight out of the jar. They are mild and yummy!) Cut the salami slices into quarters. Mix all ingredients in a large bowl and serve.

The menu in the restaurant stated that their dish included a “vinegar basil dressing” but I found that by using marinated artichoke hearts and olives packed in olive oil and herbs, no additional dressing was necessary.

I recommend this as an excellent dish to bring to a party or pot-luck — especially one where you may not be able to eat the food the other guests bring — because everyone will love it and because you can make a meal out of it if necessary.

Some paleo folks might wonder about the inclusion of salami, a processed meat, in this recipe. Personally, I think salami is just as paleo as bacon, but I do recommend getting the best quality salami you can find; one without added sugars and chemicals.

If you eat dairy, try adding a cheese such as sheep’s milk feta. If want something a little less salty (this is a pretty salty dish with all those olives and the salami), try a mild cheese such as fontina or non-smoked gouda. The restaurant’s recipe included fontina, not feta.

Other things I’m considering adding to the recipe include roasted red bell peppers and chopped fresh basil. After I try those out, I’ll add a note to this recipe and let you know how it went.


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