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antipasto salad platter

A colorful antipasto salad platter perfect for entertaining, featuring a variety of cured meats, cheeses, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main 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
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Glaze
  • favorite dressings for serving
  • 1 bag baby greens such as arugula or mixed greens
  • 2 whole fresh tomatoes sliced
  • 1 cucumbers diced

Method
 

Preparation Steps
  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, sun-dried tomatoes and artichokes and drain, then arrange 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.

Notes

This antipasto salad platter is perfect for gatherings and requires minimal preparation.