Is this antipasto salad platter vegetarian?

Yes, but you can add genoa salami, soppressata, thin layers of salty prosciutto, or other dried and cured Italian meats.

Does antipasto salad have lettuce?

This one doesn’t, but you can add a simple spring mix, arugula, or a big pile of lettuce underneath the rest of the marinated ingredients.

What kind of cheese should I use to make this antipasto salad platter?

You can use soft cheeses like balls of mozzarella, chunks of provolone cheese, Parmesan, Gruyere, Havarti, or other Italian cheese varieties.

Easy Antipasto Salad Platter

Name: Antipasto Salad Platter
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 (16 oz.) jar sliced mild banana peppers, drained; 8 oz. white mushrooms, quartered; 1 1/2 cups cherry tomatoes, halved; 2 (8 oz.) mozzarella balls in brine or marinade, drained; 1 (12 oz.) jar marinated quartered artichokes, drained; 1 (6 oz.) can whole black olives, drained; 1/4 cup julienned sun-dried tomatoes in oil; 1/4 cup fresh chopped Italian parsley; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, minced; 1 tsp. Italian seasoning; 1/2 tsp. red chili flakes; 2 tsp. honey; Kosher salt and fresh cracked pepper

Description

Deconstructed antipasto platter in a salad form. It’s incredibly easy to make and serves well as an appetizer or as a side salad.

Ingredients

Units Scale

1 (16 oz.) jar sliced mild banana peppers, drained
8 oz. white mushrooms, quartered
1 1/2 cups cherry tomatoes, halved
2 (8 oz.) mozzarella balls in brine or marinade, drained
1 (12 oz.) jar marinated quartered artichokes, drained
1 (6 oz.) can whole black olives, drained
1/4 cup julienned sun-dried tomatoes in oil
1/4 cup fresh chopped Italian parsley

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 tsp. Italian seasoning
1/2 tsp. red chili flakes
2 tsp. honey
Kosher salt and fresh cracked pepper

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Instructions

Combine the salad ingredients in a large mixing bowl.
Whisk together the dressing ingredients and toss with the salad.
Cover and refrigerate for at least 24 hours. It tastes the best after it had been marinated! Before serving, taste and add more salt and pepper.

Notes

Banana peppers: Sliced or whole pepperoncini peppers can be used instead. Pepperoncini is slightly sharper tasting than banana peppers.
Tomatoes: Use the sweetest-tasting tomatoes available. I like cherry tomatoes or grape tomatoes on the vine – sometimes referred to as “sugar bombs.”
Seasoning: After the salad had time to marinate for 24 hours, taste it and adjust the seasoning, sweetener, or tanginess to your liking since there can be variation in taste with marinated vegetables used.
Serving & Leftovers: This salad serves well as an appetizer or as a side salad. If serving as an appetizer, pair it with focaccia bread, breadsticks, sliced baguette, or large baked crackers. Leftovers will keep well in the fridge for up to 2-3 days.

Nutrition

Serving Size: 1/10
Calories: 295
Sugar: 3.4 g
Sodium: 498.9 mg
Fat: 23.9 g
Carbohydrates: 10.3 g
Protein: 12.5 g
Cholesterol: 35.9 mg