How To Make An Antipasto Salad Platter
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How To Make An Antipasto Salad Platter
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For fuss free entertaining, nothing is easier (and prettier) than creating an antipasto salad platter!
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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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Overall Rating
5.0
9 reviews
Excellent
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