Easter Bunny Antipasto

Here is an Easter Antipasto Idea


The Easter Bunny Antipasto Salad made the first appearance at my extended family’s Easter celebration. They happen to be Italian 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.  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)


  1. Start with a large platter and place lettuce as 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 (reserve what you will need for the bunny decoration).
  3. 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).
  4. 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.
  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. Make the bunny decoration on top of the entire salad.
  7. Serve with a simple vinaigrette.

Happy Easter!