antipasto salad
(3 ratings)
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 ratings)
yield
serving(s)
prep time
30 Min
Ingredients For antipasto salad
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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 jarroasted red peppers
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1 jarmarinated mushrooms (large jar)
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2 jarmarinated artichoke hearts (small jars)
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1 cansmall 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
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1Place a layer of lettuce on a large serving platter.
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2Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
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3Drain 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.
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4Top 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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