BEST Antipasto Salad
Equipment
- 1 platter or wood board
- 1 brush
Ingredients
- 1 cup spring mix lettuce for garnish (or arugula if you prefer)
- 3 ounces fresh rosemary for garnish (or basil or thyme sprigs if you want)
- 35 ounces kalamata olives
- 10 ounces Italian Castelvetrano olives
- 10 ounces red cherry tomatoes you may add yellow cherry tomatoes or half of each
- 8 ounces fresh mozzarella cheese pearls
- 1 cup pepperoncini cut in half and stems off
- 1 cup marinated artichoke hearts cut in half or quartered
- 4 slices each of Genoa salami sweet capocollo, and sweet soppressata (4 slices of each, or any cured meat of your choice)
- 1 tablespoon olive oil extra virgin if possible and you can add 1 teaspoon balsamic vinegar
- 1 teaspoon coarse salt or less
Instructions
- In a wreath- shape, arrange the leafy lettuce so your ingredients have a nice bed for them to lay on.
- Use a pair of scissors and cut the rosemary into pieces. Arrange the rosemary on top of the lettuce so it is pointing outside so as to create the full wreath.
- Arrange the kalamata olives, Castelvetrano olives, cherry tomatoes, mozzarella, pepperoncini, artichoke hearts, and cured meats on top of the leafy lettuce and rosemary. Arrange the ingredients by overlapping them so as to give the wreath depth. Make sure to alternate the ingredients so there is contrasting color throughout the wreath.
- Use a pastry brush to brush the olive oil over the wreath. Sprinkle coarse salt over the wreath.
Recipe Notes
- Additional add-ons to dress up your festive antipasto wreath: black olives, prosciutto, cubed cheese, roasted red pepper strips, cheese tortellini, or sun-dried tomatoes. There are endless options so be as creative as you would like.
- Serve with bread such as focaccia slices or grissini and butter, crackers, pretzel sticks, and nuts.
- Don't be shy to use leftovers to make sandwiches for a quick lunch.
- You can add toothpicks to the appetizer. You can also use skewers and alternate the ingredients on the skewers and arrange them in a wreath shape by placing them side by side and following the wreath shape.
- To the olive oil, you can add 1 teaspoon of balsamic vinegar.
- If you are making this ahead add the coarse salt and olive oil (and balsamic vinegar) before serving.
- STORAGE: This can store in the refrigerator for up to 3-4 days covered. The appetizer can sit out at room temperature for no more than 3 hours. Do not freeze!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.