Mediterranean Antipasto
Don Chase
Late afternoons after a day of fishing or sightseeing are best finished off with a nice antipasto before a memorable dinner. This antipasto is a favorite of ours whether afloat or afoot.
ingredients
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp crushed dried basil
- 1/2 tsp crushed dried mint
- 1/4 C green olives
- 1/4 C canned roasted red peppers
- 1 tomato, chopped (can use 1/2 C canned diced tomatoes too)
- 1 tbsp capers, drained
- 1/4 tsp garlic powder (optional)
directions
Mix ingredients together and chill for 1 hour or more.
notes
Make sure to serve this antipasto with plenty of crusty French bread. Photo note: The Independence at anchor in Thurston Bay Marine Park, BC.
Source: Don Chase
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