Easter Bunny Antipasto

Easter Bunny Antipasto

The Easter Bunny Antipasto Salad made the first appearance at my extended family’s Easter celebration. Being of Italian descent they celebrate Easter and derived a lot of joy out of this festive and elaborate salad. The kids ranged in ages, but all loved seeing the bunny make his appearance on a salad.  It has become an Easter tradition. Enjoy!


  • 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 strips for the whiskers and save 1 piece to cut a triangle for the nose
  • 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
  • 4 Green Onion ( Slices the tops of them making slits in the stalks and use for the grass)
  • 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 the Jar
  • 12 Baby Gherkin Pickles sweet
  • A Dozen or so Green Olives
  • A Dozen or so Black Olives cut one of the black olives in half for the eyes and one into thirds for the buttons
  • 6 Pepperoncini
  • 12 Slices of Genoa Salami very thin (Halve one of the slices for the inside of the ear, and shape out the belly and the feet with another 2 slices)
  • 12 Slices of Prosciutto Ham paper thin
  • 12 Slices of Roast Beef thin
  • 12 Slices of Provolone Cheese very thin ( 4 Slices are used to make the outline of the bunny. Cut one slice in half for the ears)
  • 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 Hard-boiled Egg sliced and use one slice for the tail


  • Start with a large platter and place lettuce as 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 (reserve what you will need for the bunny decoration).
  • Next layer on the jar and canned vegetables (hold out some of the olives for decorating, reserve what you will need for the bunny decoration).
  • Then layer the deli meats and cheeses (reserve what you will need for the bunny decoration). I roll most of the meats and cheese whenever possible.
  • 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.
  • Make the bunny decoration on top of the entire salad.
  • Serve with a simple vinaigrette.
Tried this recipe?Let us know how it was!

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