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The antipasti salad is on a plate ready to serve.

Antipasti Salad

Making a salad for a crowd doesn’t get any easier than adding all the antipasto toppings like olives, pickled veggies, artichokes, pepperoncini, salami, salumi, prosciutto, pasta and mozzarella balls to a big pile of lettuce for an Italian salad everyone will love.

INGREDIENTS

DIRECTIONS

  1. Start off with a base of leafy greens. I like a simple spring mix or even chopped romaine. I like to make a big pile of it in the middle of the platter and then build the rest of the ingredients around it.
  2. Layer pickled flavors with salty and savory for variety. I start layering on the goodies, like:
  3. -A combo of pickled veggies in DeLallo’s Mild Giardiniera.
  4. -Jarred DeLallo grilled artichoke hearts — my favorite!
  5. -Sweet pickled pepperazi in a rainbow of colors and pickled mild pepperoncini for pucker.
  6. -A variety of briny olives including those tasty blue cheese stuffed olives everyone eats first.
  7. -Authentic Italian salamis and salumis for the meat lovers, and of course cheeses too.
  8. Add some crunch. I wrapped DeLallo breadsticks with thin layers of salty prosciutto. Or, add crisped crostini crackers in plain or sesame flavors.
  9. Top it with cheese. Chunks of provolone or balls of mozzarella add a creamy bite to the salad, or you can always add chunks of Parmesan for a spunkier bite—and so good when you do!
  10. Dress that salad like you mean it! A simple balsamic dressing served on the side lets everyone sauce their salad the way they like. But my VERY favorite dressing is a simple drizzle of olive oil and DeLallo Modenacrem Balsamic Glaze that’s velvety rich and sweet.

Antipasti Salad

Making a salad for a crowd doesn’t get any easier than adding all the antipasto toppings like olives, pickled veggies, artichokes, pepperoncini, salami, salumi, prosciutto, pasta and mozzarella balls to a big pile of lettuce for an Italian salad everyone will love.

View the full recipe here!