Best 10 Italian Giardiniera Salad Recipes

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Italian Giardiniera Salad is a tangy, flavorful, and crunchy salad that is perfect as a side dish or appetizer. It is made with a variety of vegetables, including carrots, celery, bell peppers, and onions, that are pickled in a vinegar-based solution. The vegetables are typically cut into small pieces and then tossed with a dressing made with olive oil, vinegar, garlic, and herbs. Giardiniera Salad can be served immediately or refrigerated for later use. It is a delicious and easy-to-make salad that is sure to please everyone at your table.

Let's cook with our recipes!

HOT ITALIAN GIARDINIERA



Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

  • Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
  • The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

ITALIAN GIARDINIERA RECIPE



Italian Giardiniera Recipe image

This Italian Gardiniera Recipe is one of the best known and classic Italian preserves, made with a mix of your favourite vegetables.

Provided by Rosemary Molloy

Categories     Antipasti     Appetizer

Time P1mT50m

Number Of Ingredients 10

1 cup chopped carrots
1 cup chopped green beans
1/2 cup chopped celery
1 cup cauliflower florets
1 cup chopped bell pepper (green, red or yellow or a mix)
1 small onion chopped
1-2 bay leaves
1 teaspoon salt
7 cups water
4 cup white wine vinegar (good quality)

Steps:

  • Chop the vegetables, then rinse and drain.
  • In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
  • With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
  • Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!

Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 646 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

ITALIAN GIARDINIERA SALAD



Italian Giardiniera Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 3/4 cup drained giardiniera (Italian pickled vegetables), 4 ounces chopped fresh mozzarella, 4 cups Italian blend salad greens, 1/2 cup torn basil and 2 tablespoons chopped parsley in a large bowl. Whisk 1 tablespoon each white wine vinegar and jarred giardiniera brine, then slowly whisk in 3 tablespoons olive oil; drizzle over the salad and toss. Season with salt and pepper.

GIARDINIERA



Giardiniera image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

  • In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

GIARDINIERA



Giardiniera image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Provided by gailanng

Categories     Vegetable

Time P2DT20m

Yield 1 quart approx

Number Of Ingredients 15

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

  • Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
  • Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

GIARDINIERA



Giardiniera image

Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 2 quarts

Number Of Ingredients 11

2 1/2 cups white-wine vinegar
2 tablespoons coarse salt
2 tablespoons granulated sugar
1 bay leaf
3 whole cloves
1 teaspoon celery seeds
2 celery stalks, trimmed, peeled, sliced on the bias into 1-inch pieces
2 medium carrots, trimmed, peeled, sliced on the bias into 1-inch pieces
1/2 head cauliflower, separated into florets
1 small yellow onion, trimmed, peeled, quartered lengthwise, and halved crosswise
2 serrano peppers sliced crosswise on the bias into 1/2-inch pieces

Steps:

  • In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
  • Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

ITALIAN MIX GIARDINIERA SALAD



Italian Mix Giardiniera Salad image

Make and share this Italian Mix Giardiniera Salad recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Cauliflower

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

16 ounces mezzetta's italian mix giardiniera, drained
14 ounces artichoke hearts, quartered (I used Reeses)
2 large tomatoes, seeded and diced

Steps:

  • Chop large pieces of giardiniera if needed. Combine all ingredients and chill until ready for use.
  • Chill time is cook time.

Nutrition Facts : Calories 69, Fat 0.5, SaturatedFat 0.1, Sodium 64.1, Carbohydrate 15.4, Fiber 9.6, Sugar 3.4, Protein 3.7

GRILLED GIARDINIERA SALAD



Grilled Giardiniera Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for oiling the grill grates
2 cups white wine vinegar
3 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon whole peppercorns
4 cloves garlic, smashed
3 cups mini rainbow peppers
4 medium carrots, peeled
4 serrano peppers
1 small head cauliflower, cut into 1-inch-thick steaks
2 stalks celery, leaves reserved
3/4 cup olive oil
1 tablespoon Dijon mustard
1 cup ricotta salata, grated
1 cup pitted black olives, halved
Grilled Italian sausage and hoagie rolls for serving, optional

Steps:

  • Preheat a grill for cooking on high heat. Clean and oil the grates with vegetable oil.
  • Combine the vinegar, salt, sugar, oregano, peppercorns, garlic and 1 cup water in a small pot. Bring to a simmer, whisking occasionally, to make sure the sugar and salt are dissolved. Let cool completely.
  • Place the rainbow peppers, carrots, serrano peppers and cauliflower steaks directly on the grill (do not grill the celery; keep it raw!). Grill until charred with grill marks, about 5 minutes a side. Set aside to cool on a wire-racked sheet pan. Once cooled, it's time to chop!
  • Slice the carrots and celery 1/2-inch-thick on a sharp 45-degree angle bias. Keep the rainbow peppers and serranos whole. Cut the cauliflower florets off the woody stems and trim into individual 1-inch florets.
  • Place the chopped veggies into a 1-gallon resealable bag or container. Pour the vinegar mixture directly on the veggies. Stir around and let sit in the fridge at least 3 hours, but ideally overnight.
  • Drain the veggies from the brine and place on a paper towel-lined sheet pan. Reserve the brine. Arrange the pickled veggies in groups on a large, long platter, in other words, carrots, then peppers, then celery. Whisk together 3/4 cup of the brine with the olive oil and Dijon in a bowl until combined. Season to taste. Drizzle the vinaigrette over the veggies and top with the ricotta salata, celery leaves and olives. Or serve the veggies directly on freshly grilled Italian sausage or sausages sandwiches and top with ricotta salata, olives and celery tops!

CHICKEN WITH GIARDINIERA



Chicken with Giardiniera image

Giardiniera-mixed pickled vegetables-is a ubiquitous and versatile pantry staple in Umbria, as in other parts of Italy. Originally a means of preserving the summer vegetable bounty for the lean winter months, it is now a popular vegetable preparation all year round. Sometimes homemade but more frequently bought in jars from the grocery, giardiniera usually combines crisp chunks and slices of carrot, cauliflower, celery, and sweet or hot peppers; olives, onion, cucumbers, and turnips are in some brands of giardiniera, too. The pickling medium might be vinegar, brine, oil, and spices in a variety of combinations and proportions. Giardiniera right from the jar can be served as an antipasto, a salad, or a side dish. Embellished with freshly poached chicken, as in this recipe, giardiniera becomes a delicious and colorful dish, suitable as an appetizer at dinner, a main course for lunch, or a practical and appealing picnic or buffet salad. When I have time, I make my own giardiniera, which I shared with you in Lidia's Italian-American Kitchen (you can find it on page 47). But with many fine imported varieties of giardiniera available in most markets, I almost always have a jar of the store-bought kind in the fridge or cupboard, for immediate enjoyment. And with convenience in mind, you don't always have to poach a chicken to enjoy giardiniera di pollo. Pick up a roast chicken from the market, or use leftover roast chicken or turkey, to make this terrific dinner salad in no time at all.

Yield serves 6

Number Of Ingredients 16

A 3 1/2-to-4-pound roasting chicken
1 medium onion, quartered through the root
1 large carrot, halved crosswise
1 large stalk celery, halved crosswise
2 fresh plum tomatoes
6 or so stalks fresh Italian parsley, with lots of leaves
1 tablespoon whole black peppercorns
3 cups giardiniera, store-bought or homemade, drained
A 6-ounce jar marinated artichoke hearts, drained
1/2 cup pitted oil-cured black olives
1/4 cup chopped fresh Italian parsley
3 tablespoons small capers, drained
6 tablespoons extra-virgin olive oil, or more to taste
1/4 cup red-wine vinegar, or more to taste
1 1/2 teaspoons kosher salt, or more to taste
A heavy-bottomed soup pot or saucepan, 8-quart or larger, with a cover

Steps:

  • To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it. Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer. Cook until the chicken is tender, about 45 to 50 minutes.
  • Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool. Remove the fat and skin, and discard. Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)-you should have about 5 cups chicken pieces. (If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more. Strain and cool it, then refrigerate or freeze.)
  • To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl. Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces. Taste, and adjust the seasoning with more salt, olive oil, or vinegar. Give it a final toss, and serve.

ITALIAN DELI PASTA SALAD



Italian Deli Pasta Salad image

This pasta salad has all my favorite things from the Italian deli - a trio of meats, a mix of cheeses, and giardiniera. I like to switch it up and use other meats like prosciutto, hot calabrese, or mortadella. Giardiniera comes in mild and hot varieties; use whichever you prefer. A good-quality Italian dressing makes a difference too!

Provided by France C

Categories     Italian Pasta Salad

Time 1h30m

Yield 16

Number Of Ingredients 11

1 (16 ounce) package rotini or fusili pasta
2 cups cherry tomatoes, halved
8 ounces provolone cheese, cubed
4 ounces Genoa salami, chopped
4 ounces sliced pepperoni, cut into bite-sized pieces
4 ounces hot capacola sausage, roughly chopped
1 medium red onion, minced
1 (8 ounce) can black olives, drained
½ cup giardiniera
¼ cup grated Parmesan cheese
1 (16 ounce) bottle Italian salad dressing, or as needed

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
  • Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
  • Before serving, add some or all of the remaining dressing.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.2 g, Cholesterol 10.9 mg, Fat 14 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 738 mg

Tips:

  • Choose fresh, high-quality vegetables. This will ensure your giardiniera has the best flavor and texture.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Use a variety of vegetables. This will give your giardiniera a more complex flavor and texture.
  • Don't be afraid to experiment with different spices and herbs. This is a great way to customize your giardiniera to your own taste.
  • Let the giardiniera marinate for at least 24 hours before serving. This will allow the flavors to meld together.
  • Store the giardiniera in a cool, dark place. It will keep for up to 2 months.

Conclusion:

Giardiniera is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add flavor and crunch to sandwiches, salads, and pasta dishes. It can also be used as a topping for pizza or grilled meats. If you are looking for a new way to enjoy vegetables, give giardiniera a try. You won't be disappointed!

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