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–+ servings
antipasto salad on a small round plate

Antipasto Salad Platter

There is something for everyone on this Italian-style salad platter. It's loaded with vegetables, meats, and cheeses.
5 from 1 vote
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Course: Appetizer/Snack/Brunch, Breakfast/Brunch/Lunch, Brunch, dinner, dinner salad
Cuisine: American and Itanlian
Keyword: charcuterie, cheese board, salad platter
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Laura Franco

Ingredients 

  • 1-2 cups baby spinach
  • 6-8 slices deli Prosciutto - sliced thin
  • 8 slices deli salami
  • 20 cubes provolone cheese
  • 15-20 mozzarella pearls
  • 10-12 green olives - pits removed
  • 10-12 kalamata or black olives - pits removed
  • 9 oz. package cheese tortellini
  • 6 oz. jar artichoke hearts
  • 6-8 sweet cherry peppers (jarred)
  • 10-21 cocktail onions (jarred)
  • 4-6 pepperoncini peppers (jarred)
  • 1 jar pickled vegetables or giardiniera
  • 6-8 breadsticks
  • fresh basil leaves for garnish

Salad Dressing

    Instructions

    • 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.
    • Mix dressing ingredients in a small bowl and set it aside.
    • 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.
    • Slice the artichokes in half.
    • Slice the pickled vegetables into small bite-sized pieces as desired.
    • Cut the provolone cheese into small cubes.
    • Slice salami into quarters.
    • Build the platter in layers starting with a layer of baby spinach.
    • Add tortellini, sweet cherry peppers, and cocktail olives.
    • Add artichokes, olives, and salami.
    • Add pickled vegetables, cheese cubes, mozzarella pearls, and pepperoncini peppers.
    • Add extra thin slices of prosciutto and garnish with fresh basil leaves.
    • Pour the dressing over the entire salad. Serve with prosciutto-wrapped breadsticks.

    Notes

    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.