While it may seem like I have nothing better to do than write about what we eat for dinner every Tuesday, I really have a lot going on. Trying to decipher USDA regulations and researching small scale food manufacturers takes up more time than one would think, not to mention the pie-making that happens every day. It's a wonder I'm not bored of eating in general given how much time in a day I spend thinking about food and the making of food. I think that combined with the early Spring urge to eat anything besides meat and root vegetables is what keeps leading me to salads lately. This week I was inspired by the olive bar at my grocery store. It seems like every grocery has jumped on the olive/antipasti bar bandwagon in the last couple of years, some more effectively than others. This is really a combination of a chopped salad, panzanella and an antipasti plate. Which is great because that means it's super flexible and can be altered in a variety of ways.
Here's what it includes:
Rotisserie chicken cooled and shredded
chopped romaine hearts
sliced yellow bell pepper
yellow cherry tomatoes
olive bar marinated mozzarella balls, sweet-hot peppers, almond stuffed olives & marinated onion
drizzles of balsamic and olive oil
You can sub iceberg for romaine, salami for chicken, feta for mozzarella, etc. In the fall you can use beets and carrots or whatever. I bought a square of supermarket focaccia and cut it into chunks toasted them in the toaster oven. The whole thing took about ten minutes to put together and made an all encompassing dinner. I only wish it had been warm enough to eat it with a glass of pink wine in the yard.