Spring has arrived and summer is not far behind, so my thoughts turn to eating outdoors, particularly entertaining friends and family. I have always loved a patio party, but the pandemic honed my skills immensely, as it was the only way to have a social life for awhile there. Of course, we did it in all seasons – outdoor fans and firepits, t-shirts and blankets. So that leads us to the platter salad, which I think is a marvelous way to feed a crowd, and somehow lends itself to the outdoor buffet. I have constructed Steak House platter salads, Margarita Shrimp, Muffaletta Cobb and Lyonnaise versions. They are beautiful, tasty and customizable and always make an impact. They can be a meal on their own, sit beside a maid dish or serve as a starter. You can construct a platter salad on a large pretty porcelain serving tray, a wooden board, even a rimmed baking sheet. I have a giant white platter I bought a discount store for a song that serves me very well.
I love this Italian themed salad, with the red, green and white colors of the Italian flag. A classic vinaigrette dressing marinates thinly slices onions, then serves to flavor pasta and white beans with plenty left over for drizzling. Marinated artichoke hearts and cherry peppers add easy color, with some small mozzarella balls, juicy cherry tomatoes and salami batons to round things out. You could add some toasted Italian bread croutons if you like, or serve some pieces on the side. The dressing, pasta and beans can all be made ahead, with the whole assembled shortly before serving. I like crispy romaine as a base to hold up to all the hearty elements, but arugula or spinach work just as well.
Ingredients
- For the Dressing
¾ cup olive oil
¼ cup red wine vinegar
½ teaspoon granulated sugar
½ teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
½ a small red onion
- For the Pasta
1 ½ cups dried ditalini or small elbow pasta
¼ cup dressing
¼ cup shredded parmesan cheese
- For the Beans
2 (15.5 ounce) cans cannellini beans, rinsed and drained
2 Tablespoons dressing
1 Tablespoon chopped fresh oregano
- For the Salad
8 ounces chopped romaine
1 (14-ounce) jar marinated artichoke hearts, drained
2 (7-ounce) containers mozzarella ciliegine balls, drained and patted dry
4 ounces genoa salami, thick slices cut into matchstick pieces
10 ounces pickled cherry peppers, drained
1 pint cherry or grape tomatoes
Directions
- For the Dressing
- Whisk the oil, vinegar, sugar, seasoning salt and pepper together in a small bowl until well combined and slightly creamy. Pour 1/3 of the dressing in another larger bowl. Slice the onion very thinly on a mandoline or slicer, then add to the dressing in the bowl and toss to coat. Cover the bowl tightly. Leave to marinate at room temperature for at least 4 hours or overnight. Use the remaining dressing for the pasta, storing it covered in the fridge.
- For the Pasta
- Cook the pasta in well salted water according to the package directions until just al dente. Drain in a colander and rinse well with cold water. Toss the pasta with the dressing and parmesan in a small bowl.
- For the Beans
- Drain and rinse the beans well. Spread on a tea towel and pat dry. Place in a small bowl and toss with the dressing and the oregano.
- Assembly
- Cover the bottom of a large platter with the chopped romaine. Arrange the elements of the salad attractively in rows – the drained cherry peppers, the dressed pasta, the mozzarella, the marinated onions, the artichoke hearts, the cherry tomatoes, the dressed beans and the salami. Serve with the reserved dressing on the side.
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