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. 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 ā€œuā€ 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.

Watch How To Make It