Southern Antipasto, RRR IV, p. 57. Photo by Meghan Poole.
Meghan prepared this recipe for a party she held at her home:
The Southern Antipasto was the easiest item on the menu to make. I cut the green beans into two pieces each before blanching. I sliced one type of olives lengthwise and the other crosswise. My garlic press also has a slicer on it, so it was easy to get the garlic to a consistent size. Three tablespoons of thyme takes a while to get, so I used an herb stripper to make the process go faster. I prepared the marinade the day before the party in a plastic container with a lid. I combined the rest of the ingredients in the quart-sized bag as indicated in the recipe. I poured the marinade in the bag about 2 hours before the party, then into a serving bowl when I was ready to serve it without draining the marinade.
1 (12-ounce) jar pickled okra, drained and rinsed
1 cup fresh green beans, blanched and drained
1/4 cup pitted kalamata olive halves
1/4 cup pitted green olive halves
1/4 cup pimento-stuffed olives
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
3 tablespoons fresh thyme leaves
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon crushed dried red pepper
Combine the okra, green beans, and olives in a 1-quart re-sealable plastic bag.
Whisk the lemon juice, olive oil, thyme, garlic, salt, and red pepper in a bowl.
Pour the lemon juice mixture over the okra mixture and seal tightly. Turn to coat.
Marinate in the refrigerator for up to 1 hour, turning every 15 minutes. Drain before serving.