antipasto salad
This delightful antipasto salad platter makes for fuss-free entertaining and is a beautiful centerpiece. Packed with fresh greens, savory meats, cheeses, and marinated vegetables, it's perfect for a crowd and easily customizable.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 can chickpeas rinsed and drained (15 oz)
- 1 jar pitted Castelvetrano olives drained (10 oz)
- 1 jar sun-dried tomatoes drained (8.5 oz)
- 1 jar grilled artichoke halves drained (12 oz)
- 4 oz feta cheese crumbled
- 4 oz Parmesan cheese shaved or cubed
- 4 oz sopressata or salami thinly sliced or diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 5 oz baby greens such as arugula or mixed greens
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
Instructions
Preparation Steps
- Start with a very large platter or serving board.
- Arrange the baby greens (arugula or mixed greens) in the center of the platter.
- Cut the cherry tomatoes in half and dice the cucumber. Arrange these fresh vegetables around the greens.
- Slice the sopressata or salami, crumble the feta, and shave or cube the Parmesan cheese. Arrange them separately around the greens.
- Open the chickpeas, pitted olives, sun-dried tomatoes, and grilled artichoke halves. Drain them well and arrange them in sections on the platter.
- Set out small bowls of extra virgin olive oil, balsamic glaze, and your favorite dressings alongside the platter.
- Provide serving spoons or tongs and allow guests to help themselves and build their own antipasto salad.
Notes
This antipasto platter is incredibly versatile. Feel free to substitute any ingredients based on preference or availability, such as different types of olives, cheeses, or cured meats. It's an excellent option for entertaining as it requires no cooking and minimal prep time.