How To Make An Antipasto Salad Platter
For fuss free entertaining, nothing is easier (and prettier) than creating an antipasto salad platter!
(rinsed and drained)
(such as Castelvetrano, drained)
Grilled Artichoke Halves
(or mozzarella, etc)
Sopressata or Salami
(sliced or diced)
Extra Virgin Olive Oil
baby greens, such as arugula or mixed greens
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.
Printed from Skinnytaste: https://www.skinnytaste.com/how-to-make-an-antipasto-salad-platter/