Lillian Russo


This is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf! Now everyone will get every ingredient! This is much more interesting looking and is fun to assemble.

Also, whenever I order antipasto in a restuarant it never has pasta in it. 'Anti' means 'before' and 'pasto' means 'meal' this just means 'before the meal'...because that is when this is served.

★★★★★ 3 votes
45 Min


head of iceberg lettuce
1 small
red onion-sliced thin
1 small
jar of roasted red peppers-whole-then slice into large strips
1 small
jar of spanish olives w/pimento
jar of marinated artichoke hearts-quartered
1 small
jar of pepperoncinis-whole-stems removed
2 medium
tomatoes-sliced into rings
english cucumber-sliced thin
cooked ham slices-from the deli department
hard salami slices-from the deli
provolone cheese slices-from the deli
bottle of italian salad dressing- i use my own dressing which can be found here...


1Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
2Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
3~~~~~~~~TO ASSEMBLE~~~~~~~~~
4Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
5Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
6Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
7I have made this salad 24 hours in advance. It keeps very well in the fridge.

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