How To Make An Antipasto Salad Platter
When it comes to effortless entertaining, few things are as simple—and visually appealing—as assembling a vibrant antipasto salad platter!
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Ingredients
- 1 can chickpeas
- 1 wedge Feta
- 1 wedge Parmesan
- 1 link Sopressata or Salami
- Extra Virgin Olive Oil
- Balsamic Glaze
- favorite dressings
- 1 bag baby greens, such as arugula or mixed greens
- fresh tomatoes
- cucumbers
- 1 jar Sun-Dried Tomatoes
- 1 jar Grilled Artichoke Halves
- 1 jar pitted olives
Instructions
- 1
Begin by selecting a sizable serving platter.
- 2
Gather a variety of salad greens, such as tender baby arugula, along with ripe tomatoes and crisp cucumbers.
- 3
Place the greens in the middle of the platter as the focal point.
- 4
Chop the vegetables and cheese into bite-sized pieces, and thinly slice the sopressata.
- 5
Neatly arrange these ingredients around the arugula, ensuring they remain distinct from one another.
- 6
Open the cans of chickpeas, olives, sun-dried tomatoes, and artichokes; drain them well and position them on the platter.
- 7
Provide olive oil, balsamic glaze, and your preferred dressings for drizzling.
- 8
Include some serving utensils like spoons or tongs, allowing guests to serve themselves as they please.