Real Recipes From Real Home Cooks ®

antipasto salad

(3 ratings)
Recipe by
Joanne Bellezza-Loughlin
Bridgewater, NJ

Every holiday growing up always began with Antipasto. And I have carried on this tradition. I serve my antipasto on a buffet table and include a basket of Italian bread and shrimp cocktail (and, of course, wine!) You can include any type of your favorite deli meats, cheeses, and marinated veggies. This is how I make it..... Bon Appetite

(3 ratings)
yield serving(s)
prep time 30 Min

Ingredients For antipasto salad

  • you'll need a large platter.
  • lettuce of your choice. i use a mixture of romaine, spring mix and arugala
  • 1/2 lb
    deli ham - sliced thin
  • 1/2 lb
    genoa salami - sliced thin
  • 1/2 lb
    priscuitto di parma (sliced paper thin)
  • 1
    block of sharp provolone cut into bite size pieces
  • 1
    large fresh mozzarella (or 3 small) sliced and then cut in half
  • 1 jar
    roasted red peppers
  • 1 jar
    marinated mushrooms (large jar)
  • 2 jar
    marinated artichoke hearts (small jars)
  • 1 can
    small black pitted olives or olives of choice
  • 1
    container grape tomatoes
  • salt, pepper, parsley, basil
  • olive oil and balsamic vinegar

How To Make antipasto salad

  • 1
    Place a layer of lettuce on a large serving platter.
  • 2
    Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
  • 3
    Drain your marinated veggies and scatter on top of the meat. Drain the olives and scatter those on top. Place cut up cheeses next and end with the grape tomatoes.
  • 4
    Top with fresh ground pepper, parsley and basil. Cover with plastic wrap and refrigerate until ready to serve. Sprinkle with olive oil and balsamic vinegar just before serving.