Via Vie Italian Salad

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By Shannon O'Donnell

In the 2000’s, my girlfriends and I went out to dinner A LOT (this was before we all had children and free time and extra money became a distant memory), and one of our favorite spots in San Francisco was Via Vie. We all loved this antipasto salad of theirs, and this is my best guess at the recipe. I remember madly scribbling down all of the obvious ingredients that I could pick out on a napkin while we were there one night. Add some crusty bread to this mixture, and you’ll have panzanella. But I like it this way with my bread on the side…

Via Vie Italian Salad

 
1 pint heirloom cherry tomatoes (preferably a mixture of colors), halved
8 oz roasted red peppers, drained and coarsely chopped
4 oz mixed pitted olives
½ cup diced red onion
2-3 cloves garlic, chopped
2-3 T capers
½ cup English cucumber, halved and sliced
4 oz feta, crumbled
4-6 oz fresh mozzarella balls, coarsely chopped
¼ cup fresh basil leaves, chopped
¼ cup fresh oregano, chopped
¼ - ½ cup olive oil…just enough to coat when mixing
 

Directions: nothing much to do other than put all of the ingredients in a pretty serving bowl and stir gently. Salt and pepper to taste. Serve with crusty bread, white wine, and good friends!

Serves 4 to 6.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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