Antipasto Salad Platter

There is something for everyone on this Italian-style salad platter. It’s loaded with vegetables, meats, and cheeses.

Why We Love This Salad Platter

This salad has an amazing WOW factor. It’s full of bright colors and bold flavors. It’s the perfect combination of savory, sweet, salty, spicy, cheesy deliciousness. It’s very simple to put together with all store-bought ingredients.

Ingredients

• Baby Spinach
• Cheese Tortellini – Both frozen or fresh pasta work for this recipe.
• Provolone Cheese – I recommend buying cheese in block style from the deli. The deli can slice a large piece to whatever thickness you like.
• Fresh Mozzarella or Mozzarella pearls – I prefer the pearls because they are the perfect bite-size for this salad.
• Prosciutto – Delicate, silky, salty dry-cured ham.
• Salami – Savory, sweet, slightly spicy. The deli usually carries several varieties of salami. Choose whichever you like best.
• Jarred Artichoke Hearts
• Pickled Vegetables or Spicy Italian Giardiniera
• Peperoncinis for a little spicy heat
• Sweet Cheery Peppers
• Green Olives – Be sure to buy pitted olives or remove the pits before adding to the salad.
• Kalamata or Black Olives
• Cocktail Onions for a little extra flavor burst.
• Breadsticks
• Fresh Basil for garnish.
• Dressing: Extra Virgin Olive Oil, Balsamic Vinegar, Dijon Mustard, Italian Seasoning, Honey, Salt, and Pepper

Let’s Make an Antipasto Salad Platter

1. Tear thin slices of the prosciutto and wrap them around the top quarter of the breadsticks. Save a few extra thin pieces to add to the salad.
2. Mix dressing ingredients in a small bowl and set it aside.

3. Prepare tortellini per the package ingredients. Cool in the refrigerator while gathering the remaining ingredients or make a day ahead and store in the refrigerator until ready to use.
4. Slice the artichokes in half.
5. Slice the pickled vegetables into small bite-sized pieces as desired.
6. Cut the cheese into small cubes.
7. Slice salami into quarters.
8. Build the platter in layers starting with a layer of baby spinach.
9. Add tortellini, sweet cherry peppers, and cocktail olives.
10. Add artichokes, olives, and salami.
11. Add pickled vegetables, cheese cubes, mozzarella pearls, and pepperoncini peppers.
12. Add extra thin slices of prosciutto and garnish with fresh basil leaves.
13. Pour the dressing over the entire salad and serve with prosciutto-wrapped breadsticks.

Krazy Kitchen Mom Tips

• Prosciutto can be expensive so I recommend buying it from the deli. Ask the deli to provide the exact number of slices you need for the recipe and have it sliced thin.
• I also recommend buying salami from the deli by the number of slices rather than by the pound. That way you are not left with a lot of leftover deli meat.
• I also prefer to buy cheese from the deli when I want specific-sized cubes and slices.
• When preparing this salad, think about the size and cut the ingredients so they are consistent in size.
• My pet peeve is long-stemmed baby spinach. I always remove most of the stems before using baby spinach in any recipe.

More KKM Recipes

• Shrimp and Chorizo Skewers
• Chicken Piccata Pasta
• Whipped Feta with Roasted Olives
• Orzo Salad with White Balsamic Vinaigrette