Antipasto Salad

5 from 1 vote

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.

Prep Time45

Total Time45

Servings:

Calories: 236kcal

Ingredients

7 Oz Romaine Lettuce 1 Head
1 Carrot Sliced into thin circles
2 Celery Staulks Sliced into "u" shapes
4 Mushrooms Fresh sliced
1 Cucumber Small remove seeds
1/4 Green Bell Pepper Fresh sliced thin
1 Tomato Large sliced or 8 Cherry Tomatoes (cut in half)
4 Oz Beets Canned Sliced
4 Oz Marinated Artichoke Hearts small jar
1/2 Cup Marinated Mushrooms
4 Oz Baby Corn from a jar or can found in the Asian aisle of any supermarket
1/4 Cup Red Roasted Peppers jar
12 Pickles Sweet Baby Gherkin
12 Olives 6 green and 6 black
6 Pepperoncini
4 Oz Salami Genoa sliced very thin
4 Oz Prosciutto paper thin
4 Oz Roast Beef thin
4 Oz Provolone Cheese Sliced very thin
1/4 Lb. Provolone Sharp cut into very small cubes
12 Shrimp Peeled, deveined, cooked, and cooled
6 Anchovies rolled with capers
2 Oz Tuna Tono aka: Italian tuna fish
1/2 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.

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.

We use the romain because it can withstand all the weight and liquid without becoming soggy

Nutrition