Antipasto Salad
By
Joanne Bellezza-Loughlin
@Joannebl
1
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
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
Ingredients
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·you'll need a large platter.
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·lettuce of your choice. i use a mixture of romaine, spring mix and arugala
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1/2 lbdeli ham - sliced thin
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1/2 lbgenoa salami - sliced thin
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1/2 lbpriscuitto di parma (sliced paper thin)
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1block of sharp provolone cut into bite size pieces
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1large fresh mozzarella (or 3 small) sliced and then cut in half
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1 jar(s)roasted red peppers
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1 jar(s)marinated mushrooms (large jar)
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2 jar(s)marinated artichoke hearts (small jars)
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1 can(s)small black pitted olives or olives of choice
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1container grape tomatoes
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·salt, pepper, parsley, basil
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·olive oil and balsamic vinegar
How to Make Antipasto Salad
- Place a layer of lettuce on a large serving platter.
- Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
- 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.
- 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.
About Antipasto Salad
Course/Dish: Appetizers Salads Cheese Appetizers Lettuce Salads Other Salads Meat Appetizers Vegetable Appetizers
Regional Style: Italian
Other Tag: Quick & Easy
