My four year old has had a love affair with olives for years. She loves all kinds of olives – especially those big, fat, green ones that she can eat off her fingers. But her favorite olives are oil-cured black olives. They’re wrinkly and in a jar that’s not filled with brine like the pimento-stuffed olives. She also loves salami and pickled vegetables, which is a happy coincidence since they are traditionally eaten together anyway. Apparently the fermentation process of traditionally pickled foods helps with the digestion of fattier meats.
This is probably her favorite lunch – olives, pickles, salami, cheese, and fruit. She’s a happy girl. It’s a great break from regular sandwiches, and it’s a cinch to throw together. Let’s get started!
Prep Time: less than 10 minutes
Antipasto Lunch Box
Flavorful, beautiful, and easy to throw together
a few pieces of salami (I like Applegate salami because of their quality ingredients and their stance on animal welfare)
a small chunk of mozzarella cheese (I like the texture of mozzarella that comes in a ball instead of a block of harder mozzarella)
a couple of tomato slices
extra virgin olive oil and Italian herbs
cornichons or other pickled vegetables
a few slices of fruit like nectarine or cantaloupe
sliced vegetables like bell pepper and cucumber**
- This lunch was packed in a PlanetBox lunch box, which is hands down my favorite lunch box. It's incredibly sturdy, plastic free, and the divided tray makes packing it up a cinch. It's pricey, but it's indestructable: I don't think we'll ever have to buy another lunch box.
- A tiny fork for picking up the Caprese salad, a toothpick for the salami skewers, and a silicone muffin liner for the hummus
1. Grab a few pieces of salami, roll them up individually, and skewer them one at a time with a toothpick. Add your pickled vegetables.
2. Cut up a few slices of mozzarella cheese and tomato, drizzle it with a little extra virgin olive oil, and sprinkle on some dried Italian herbs.
3. Cut up some fruit like a nectarine or cantaloupe.
4. Spoon out some hummus and slice up your vegetables.
*I used storebought here. I avoid brands with preservatives and oils from genetically modified crops (like canola and soy).
**I keep a tupperware container with my daughter's lunch vegetables for the week and cut off of the same couple of veggies every day to reduce waste.
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