Abbondanza Antipasto

Sandra McGrath


What would a holiday meal be without an italian antipasto salad! Again, you could substitute any of the meats for something else or add marinated mushrooms. The italian tradition salad I remember while I was growing up had pickled eggplant strips and anchovies! I sometimes put them in a dish on the side for those who still prefer this but actually I like this without the additions.

pinch tips: How to Core a Head of Lettuce




20 Min


No-Cook or Other


2 bunch
lettuce, any kind, chopped (prefer green leaf lettuce)
1 pt
cherry tomatoes
1 can(s)
black olives, pitted and drained
1 jar(s)
green olives (spanish or stuffed if preferred)
1 jar(s)
whole peperoncini, drained
1/4 lb
sliced provolone (cut into 1 inch strips)
1/4 lb
american cheese (cut into strips)
1/4 lb
genoa salami (cut into strips)
1 jar(s)
marinated artichoke heart, drained and sliced in half longwise)
1/4 lb
large round sliced pepperoni (cut in strips)
1/4 lb
italian ham (prosciutto) rolled and cut roll in half)

Directions Step-By-Step

Start with a large platter and wash cut and rinse the lettuce. I like to dry it with a paper towel or use a salad spinner.Start to layer ingredients as shown in the picture, layering olives, dispersed around the plate,tomatoes, artichokes, meat strips and then cheeses. I like to put the pepperoncini on the top as in the picture.Serve with olive oil and vinegar or a good italian dressing.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Italian