Antipasto Salad

Angela (Grammy) Derby


This has an array of wonderful vegetables, meats and cheeses. Served it on a platter, instead of in a salad bowl, and it makes a beautiful presentation. Add fresh baked Italian bread and some "vino"'re meal is complete.

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head of each, romaine, butter & iceberg lettuce - rough cut into bite-size pieces
container grape tomatoes, cut in half
small red onion, sliced thin
1/2 lb.
genoa salami, sliced thin
1/2 lb.
ham off the bone, sliced thin
1/2 lb.
provolone cheese, sliced thin
1/2 lb.
fresh mozzerella, cut in pieces
1/4 lb.
kalamata olives
1 (15 oz.)
can of artichoke hearts, cut in quarters
-small jar of pepperoncini (whole or sliced) your choice
-pine nuts (optional)
-add marinated mushrooms, cucumbers, shaved carrots, celery. all work well! you may have noticed, i left out the anchovies in mine...uh, yeah, no, don't do anchovies.
for antipasto
1/4 c
balsamic vinegar
1/4 c
olive oil, extra virgin
1 Tbsp
dried parsley
1 Tbsp
grated parmesan cheese
1 Tbsp
dried oregano
salt and pepper to taste

Directions Step-By-Step

The night before:
*Layer 1 slice provolone, 1 slice salami, 1 slice ham. Roll up, and repeat for as many "roll-ups" as you'd like in your antipasto. Wrap in plastic wrap and refrigerate overnight.
*Or, just slice and spread around the top separately. I just think the spirals look pretty.
Wash all your lettuce and dry well. Roughly chop up and lay in your favorite platter or large dish. Spread all the other ingredients over the top. Slice the cheese & meat roll-ups into 1/2 pieces (like a spiral) and place over the top of the salad.
Just before serving, roast the pine nuts and sprinkle over the top of all.

About this Recipe

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