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How To Make An Antipasto Salad Platter
5
from
3
votes
For fuss free entertaining, nothing is easier (and prettier) than creating an antipasto salad platter!
Prep Time:
10
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
10
minutes
mins
Course:
Potluck, Salad
Cuisine:
American
Ingredients
1
can
chickpeas
(rinsed and drained)
1
jar
pitted olives
(such as Castelvetrano, drained)
1
jar
Sun-Dried Tomatoes
(drained)
1
jar
Grilled Artichoke Halves
1
wedge
Feta
(crumbled)
1
wedge
Parmesan
(or mozzarella, etc)
1
link
Sopressata or Salami
(sliced or diced)
Extra Virgin Olive Oil
Balsamic Glaze
favorite dressings
(for serving)
1
bag
baby greens, such as arugula or mixed greens
fresh tomatoes
(sliced)
cucumbers
(diced)
Instructions
Start with a very large platter.
Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.
Arrange the greens in the center of the platter.
Cut up the vegetables and cheese, and slice the sopressata.
Arrange them around the arugula, keeping them all separate.
Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.
Set out olive oil, balsamic glaze and your favorite dressings.
Set out some serving spoons or tongs and let everyone help themselves.
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