Antipasto Salad Platter Recipe

Cooking Directions

• STEP 1.Start by arranging a bed of mixed greens on a large platter.
• STEP 2.Next, layer the cured meats, such as salami, prosciutto, and pepperoni, on top of the greens.
• STEP 3.Add marinated vegetables, such as artichoke hearts, roasted red peppers, and sun-dried tomatoes, to the platter.
• STEP 4.Scatter a variety of olives, such as Kalamata and green olives, over the salad.
• STEP 5.Sprinkle crumbled feta cheese or shaved Parmesan cheese over the top.
• STEP 6.Drizzle the salad with a tangy vinaigrette dressing, or serve the dressing on the side.
• STEP 7.Garnish with fresh basil leaves and a sprinkle of black pepper.
• STEP 8.Serve the Antipasto Salad Platter with crusty bread on the side for a complete meal.

Cooking Tips

• Feel free to customize the salad by adding or substituting your favorite antipasto ingredients.
• Make sure to drain the marinated vegetables well before adding them to the salad to prevent excess moisture.
• For a vegetarian version, omit the cured meats and add more cheese and marinated vegetables.

Storage and Serving

• This salad is best served immediately after assembling to maintain its freshness and crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, allow the salad to come to room temperature and give it a toss to redistribute the flavors.