This is the ultimate salad for a big party. I make it a lot during the year, but you really see it everywhere in December. This Antipasto Salad is a classic in many homes, mine included. I make sure I buy high-quality ingredients, then I assemble it and it’s on the table in minutes.
The beauty of this salad is that it’s easy to swap in other meats or cheeses or vegetables you’d like to serve. If you have a crowd coming, feel free to double the recipe, or make two platters and situate it in different places around the room for people to access.
Since this is clearly a platter of meats and cheese, be sure to have rolls or breadsticks to serve alongside. It’s a nice way to balance out all the flavors. Sometimes I see young children use the rolls to make little meat and cheese sandwiches for their meal. It’s really cute!
As your crafting your holiday menus don’t hesitate to serve this salad for many different events. I’ve never heard anyone get tired of it; it will be one of the most versatile recipes on your menu. Plus, if you don’t have a favorite deli in your area, you will by the time you’ve made this. It really makes a difference when you tell everyone what you’re making and when you’re serving it so they can help you select exactly the right ingredients.
I hope you have wonderful celebrations this holiday season. If you have any questions or comments, please feel free to leave them below and I’ll answer them as quickly as possible. I know how difficult it can be to pull together menus and entertain lots of people over the course of a holiday season! Leverage my knowledge – I'm here to help! Enjoy!
Classic Antipasto Salad
This is a classic salad that everyone loves. It is hearty and filling, but it can be used as a light lunch or part of a heavier dinner. When we have a lot of people over, I add it to a buffet and people can take what they need!
Makes 1 salad
8 ounces of mozzarella cheese, cubed
8 ounces of salami, sliced into strips
1 cup cherry tomatoes, halved
1/2 cup green olives
1/2 cup kalamata olives
1/2 cup marinated artichoke hearts
1/4 cup roasted red peppers, sliced
1/4 cup marinated mushrooms
2 tablespoons fresh basil, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tsp Salt
½ tsp black pepper
1 teaspoon dried oregano
In a large salad bowl, combine the mozzarella cheese, salami, cherry tomatoes, green olives, black olives, marinated artichoke hearts, roasted red peppers, and marinated mushrooms.
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, black pepper, and dried oregano.
Pour the dressing over the salad and toss to coat the ingredients.
Sprinkle chopped fresh basil over the top and enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact email@example.com or call 203.658.8659.