Antipasti platter

Antipasti platter

Total: 15 min. | Active: 15 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / portion: 642 kcal
, Fat: 60 g
, Carbohydrate: 14 g
, Protein: 6 g
A colourful antipasti platter made for sharing! Juicy tomatoes, crisp cucumbers, salty olives and creamy feta come together in a zesty olive oil and lemon dressing, finished with plenty of fresh herbs. Serve with crusty bread for dipping, scooping and making sure not a single drop goes to waste.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 ½ dl olive oil
3 tbsp lemon juice
250 g cherry tomatoes, cut into pieces
200 g mini cucumbers, cut into cubes
180 g dried tomatoes in oil
190 g pitted green olives, cut into rings
1 shallot, finely chopped
180 g vegan feta substitute, crumbled
2 tbsp peppermint, finely chopped
1 tsp thyme leaf
¼ tsp sea salt
a little pepper
2 sprigs basil, leaves torn off
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How it's done

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Drizzle the oil and lemon juice over a large plate. Add the cherry tomatoes and all ingredients up to and including the pepper and mix carefully. Garnish with the basil.

Good to know
Serve with: Toast.

How-tos

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