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5.0 from 9 votes

How To Make An Antipasto Salad Platter

For fuss free entertaining, nothing is easier (and prettier) than creating an antipasto salad platter!

Prep Time
10 mins
Total Time
10 mins
Course: Salad , Snacks
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

    Cup of Yum
  1. Start with a very large platter.
  2. Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.
  3. Arrange the greens in the center of the platter.
  4. Cut up the vegetables and cheese, and slice the sopressata.
  5. Arrange them around the arugula, keeping them all separate.
  6. Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.
  7. Set out olive oil, balsamic glaze and your favorite dressings.
  8. Set out some serving spoons or tongs and let everyone help themselves.