Antipasto Salad

Antipasto Salad

This antipasto salad is a crowd pleaser because you can put something that each person loves in the salad together with items that others love. I grew up eating this salad at Thanksgiving but I have incorporated it into brunches, and it works well alone as a cool summer dinner.
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Ingredients
  

  • 1 Small Head of Romaine and or Iceberg Lettuce as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix.
  • 1 Carrot Sliced into thin circles
  • 2 Stalks of Celery Sliced into "u" shapes
  • 4 Fresh Mushrooms sliced
  • 1 Small Cucumber remove seeds
  • 1/4 Fresh Green Bell Pepper sliced thin
  • 1 Large Tomato sliced or 8 Cherry Tomatoes (cut in half)
  • 1 Small Can of Sliced Beets
  • 1 Jar Marinated Artichoke Hearts small jar
  • 1/2 Cup Marinated Mushrooms
  • 6 Baby Corn from a jar or can found in the Asian aisle of any supermarket
  • 1/4 Cup of Red Roasted Peppers from a Jar
  • 12 Baby Gherkin Pickles sweet
  • 6 of Each Green and Black Olives
  • 6 Pepperoncini
  • 12 Slices of Genoa Salami very thin
  • 12 Slices of Prosciutto Ham paper thin
  • 12 Slices of Roast Beef thin
  • 12 Slices of Provolone Cheese very thin
  • 1/4 Lb. of Sharp Provolone cut into very small cubes
  • 12 Med-Large Shrimp Peeled, deveined, cooked, and cooled
  • 6 Anchovies rolled with capers
  • 1 Can of Tono aka: Italian tuna fish
  • 1/2 Small Red Onion sliced thin

Instructions
 

  • Gather all your ingredients
  • Start with a large platter and place the lettuce on the bottom layer.
  • Add the fresh vegetables, first spreading them out evenly so someone will receive a taste of each on a spoonful of salad.
  • Next layer on the jar and canned vegetables (hold out some of the olives for decorating).
  • Then layer the deli meats and cheeses. I roll most of the meats and whenever possible, I make a small slice into the salami and or provolone cheese and fold the two ends together to make a cone out of them. Place an olive inside each one
  • Lastly, add the seafood. I always place the Tono in the top-middle unless I know someone hates it, then I place to one side so they can avoid it.
  • Serve with a simple vinaigrette.

Video

Notes

Note this is not a budget type meal. The cost of the ingredients adds up quickly, which was likely why as a child I only saw it at Thanksgiving.  If your family hates an item simply omit it. 
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This antipasto salad is a crowd pleaser because you can put something that each person loves in the salad together with items that others love. I grew up eating this salad at Thanksgiving but I have incorporated it into brunches, and it works well alone as a cool summer dinner. Note this is not a budget type meal. The cost of the ingredients adds up quickly, which was likely why as a child I only saw it at Thanksgiving.  If your family hates an item simply omit it. 

  • 1 Small Head of Romaine and or Iceberg Lettuce (as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix).
  • 1 Carrot ( Sliced into thin circles)
  • 2 Stalks of Celery (Sliced into “u” shapes)
  • 4 Fresh Mushrooms (sliced) 
  • 1 Small Cucumber (remove seeds) 
  • 1/4 Fresh Green Bell Pepper (sliced thin)
  • 1 Large Tomato (sliced) or 8 Cherry Tomatoes (cut in half)
  • 1 Small Can of Sliced Beets
  • 1 Small Jar of Marinated Artichoke Hearts
  • 1/2 Cup of Marinated Mushrooms
  • 6 Baby Corn (from a jar or can found in the Asian aisle of any supermarket)
  • 1/4 Cup of Red Roasted Peppers from a Jar
  • 12 Baby Gherkin Pickles (sweet)
  • 6 of Each Green and Black Olives
  • 6 Pepperoncini 
  • 12 Slices of Genoa Salami (very thin)
  • 12 Slices of Prosciutto Ham (paper thin) 
  • 12 Slices of Roast Beef (thin) 
  • 12 Slices of Provolone Cheese (very thin) 
  • 1/4 Lb. of Sharp Provolone (cut into very small cubes) 
  • 12 Med-Large Shrimp (Peeled, deveined, cooked, and cooled)
  • 6 Anchovies (rolled with capers)
  • 1 Can of Tono (aka: Italian tuna fish)
  • 1/2 Small Red Onion (sliced thin)
  1. Start with a large platter and place the lettuce on the bottom layer. 
  2. Add the fresh vegetables, first spreading them out evenly so someone will receive a taste of each on a spoonful of salad.
  3. Next layer on the jar and canned vegetables (hold out some of the olives for decorating).
  4. Then layer the deli meats and cheeses. I roll most of the meats and whenever possible, I make a small slice into the salami and or provolone cheese and fold the two ends together to make a cone out of them. Place an olive inside each one 
  5. Lastly, add the seafood. I always place the Tono in the top-middle unless I know someone hates it, then I place to one side so they can avoid it. 
  6. Serve with a simple vinaigrette. 

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