Teach Eat Love

Antipasto Bento

antipasto lunch

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

Ingredients:

Ingredients

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

some capers

extra virgin olive oil and Italian herbs

olives

cornichons or other pickled vegetables

a few slices of fruit like nectarine or cantaloupe

hummus*

sliced vegetables like bell pepper and cucumber**

Tools

  • 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

Directions:

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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easy lunch ideas

 

 

 

 

 

 

 

   

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