Abbondanza Antipasto

Sandra McGrath


What would a holiday meal be without an italian antipasto salad! Again, you could substitute any of the meats for something else or add marinated mushrooms. The italian tradition salad I remember while I was growing up had pickled eggplant strips and anchovies! I sometimes put them in a dish on the side for those who still prefer this but actually I like this without the additions.


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 2 bunch
    lettuce, any kind, chopped (prefer green leaf lettuce)
  • 1 pt
    cherry tomatoes
  • 1 can(s)
    black olives, pitted and drained
  • 1 jar(s)
    green olives (spanish or stuffed if preferred)
  • 1 jar(s)
    whole peperoncini, drained
  • 1/4 lb
    sliced provolone (cut into 1 inch strips)
  • 1/4 lb
    american cheese (cut into strips)
  • 1/4 lb
    genoa salami (cut into strips)
  • 1 jar(s)
    marinated artichoke heart, drained and sliced in half longwise)
  • 1/4 lb
    large round sliced pepperoni (cut in strips)
  • 1/4 lb
    italian ham (prosciutto) rolled and cut roll in half)

How to Make Abbondanza Antipasto


  1. Start with a large platter and wash cut and rinse the lettuce. I like to dry it with a paper towel or use a salad spinner.Start to layer ingredients as shown in the picture, layering olives, dispersed around the plate,tomatoes, artichokes, meat strips and then cheeses. I like to put the pepperoncini on the top as in the picture.Serve with olive oil and vinegar or a good italian dressing.

Printable Recipe Card

About Abbondanza Antipasto

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Italian

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