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


  • ·
    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(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
  • 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.

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