How To Make An Antipasto Salad Platter
User Reviews
5
6 reviews
Excellent
How To Make An Antipasto Salad Platter
Report
For fuss free entertaining, nothing is easier (and prettier) than creating an antipasto salad platter!
Share:
Ingredients
- 1 can chickpeas (rinsed and drained)
- 1 jar olive such as Castelvetrano, drained, pitted
- 1 jar sun-dried tomatoes (drained)
- 1 jar Artichoke grilled halves
- 1 wedge feta cheese crumbled
- 1 wedge parmesan (or mozzarella, etc)
- 1 link Sopressata sliced or diced, or salami
- extra virgin olive oil
- balsamic glaze
- favorite dressings (for serving)
- 1 bag baby greens such as arugula or mixed greens
- tomato sliced, fresh
- cucumber 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
