Antipasto Salad

Angela (Grammy) Derby

By
@Angela_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"...you're meal is complete.


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Method:

No-Cook or Other

Ingredients

1/2
head of each, romaine, butter & iceberg lettuce - rough cut into bite-size pieces
1
container grape tomatoes, cut in half
1/2
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.
Dressing:
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

1
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.
2
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.
3
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