L’Insalata di Rinforzo is an Italian antipasto recipe that can’t be overlooked when preparing a typically Neapolitan Christmas eve meal but this variation, created by my grandmother (who was not at all Neapolitan but instead from the Piemonte region in the north west of Italy), makes for a wonderful antipasto or “starter” (“anti” meaning “before” and “pasto” meaning “meal”).

The name, insalata di rinforzo, is actually quite a curiosity since the literal translation is “strengthening salad”.  There are several explanations for such a unusual name for a salad: that since it is eaten at all the meals throughout the Christmas season, various ingredients are added along the way to “strengthen” it so that it will last. Another interpretation is that the wine vinegar in the salad “strengthens” one’s appetite. Finally, since the traditional Christmas eve meal does not include meat and therefore is considered “light”, the addition of this salad “strengthens” the meal.

Just as there are many interpretations of its name, there are many variations to the recipe. This one is  a great starter for larger gatherings (like big holiday meals) because it can be made a couple of days ahead (in fact, it’s even better when the flavors have had a chance to amalgamate) and kept in the refrigerator. Then simply serve on a lettuce leaf or in a little cup, accompanied with breadsticks or little garlic toast rounds.

Insalata di Rinforzo (or, Gramma’s Antipasto) Ingredients

1 can of mushrooms (small caps are best)
1 can of  tuna
1 jar cocktail onions (small)
1 can of stuffed whole olives
1 jar of sweet mixed pickles (chopped)
1 jar of artichoke hearts (chopped)
1 can of baby carrots
1 can of  string beans
2 or 3 Tbs. catsup
1 can of tomato sauce
1/2 cup olive oil

wine vinegar and salt to taste

Preparation of Insalata di Rinforzo

Drain all of the ingredients for Insalata di Rinforzo and mix all of them together in a bowl. Then transfer the antipasto into an airtight container and let sit in refrigerator, stirring occasionally, for at least 24 hours in order to get the best flavor. Serve the salad in little antipasto bowls or for a healthy option, on a leaf of lettuce.