For fuss free entertaining, nothing is easier (or prettier) than creating an antipasto salad platter where everyone can help themselves.
When entertaining for friends or family, nothing is easier than setting out platters so everyone can help themselves. This antipasto salad platter is a perfect example! Pick up your favorite antipasto, cheese, dried meat and set it out on a platter with greens and veggies so everyone can pick and choose what they want. It’s not just easy to set up, it’s also a showstopper. And if you’re looking for an easy appetizer, check out this epic Charcuterie Board.
I remembered an event my friend Heidi of Foodie Crush hosted, where she threw together a salad platter similar to this that was pure genius. Turns out, her idea came Guiliana who works at Delallo, and always makes entertaining seem so effortless. Set out your favorite olives, fresh cheese options, sliced meats, canned chickpeas, and add your favorite greens and veggies. Set out a few salad dressing options and let everyone dig in and choose what they want.
How To Make An Antipasto Salad Platter
You can use any combination of your favorite Antipasto, such as marinated mushrooms, eggplant, etc, your favorite olives (you can use a variety), and your favorite meats and cheese, the possibilities are endless. Once you have all your ingredients, arrange this just before you’re ready to serve, it won’t take long. You can pre-cut everything ahead to save time.
- 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 or whatever cured meat you’re using.
- 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.
More Platter Ideas for Entertaining
How To Make An Antipasto Salad Platter
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.
