Antipasto Salad

Joanne Bellezza-Loughlin


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 votes
30 Min


Add to Grocery List

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)
block of sharp provolone cut into bite size pieces
large fresh mozzarella (or 3 small) sliced and then cut in half
1 jar(s)
roasted red peppers
1 jar(s)
marinated mushrooms (large jar)
2 jar(s)
marinated artichoke hearts (small jars)
1 can(s)
small black pitted olives or olives of choice
container grape tomatoes
salt, pepper, parsley, basil
olive oil and balsamic vinegar

How to Make Antipasto Salad


  • 1Place a layer of lettuce on a large serving platter.
  • 2Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
  • 3Drain 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.
  • 4Top 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.

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