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5 from 1 vote

Antipasto Salad Platter Recipe

serves 4 to 8 depending
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Keyword: antipasto, charcuterie board, platter
Servings: 4

Ingredients

  • 1 Creamy Red Wine Vinaigrette recipe below
  • 1 Anchovy Vinaigrette recipe here

for the Platter

  • 2 heavy Little Gem lettuce heads cut lengthwise into sixths or about a dozen romaine heart leaves
  • ½ head radicchio cut length-wise into ½-inch wide wedges or leaves from 2 endive heads
  • 1 pint small cherry tomatoes any color or ½ cup sun-dried tomatoes in olive oil
  • 1 avocado sliced
  • 4 stalks celery or 2 Persian cucumbers cut into 3-inch long sticks
  • ½ cup marinated artichokes
  • ½ cup castelveltrano olives
  • ½ cup black olives
  • ¼ cup peppadew peppers
  • ¼ cup peperoncini sliced lengthwise into halves with stems attached
  • ¼ cup pickled onions [recipe here]
  • ½ can chickpeas drained and rinsed
  • ¼ pound provolone or mozzarella cheese cut into cubes
  • 8 ounces bocconcini mozzarella
  • ½ pound Genoa salami + prosciutto
  • dried oregano fresh basil, chopped fresh parsley for garnish
  • salt and pepper to taste

for the Creamy Red Wine Vinaigrette

  • 2 cloves garlic grated or very finely minced and smashed with ¼ teaspoon salt
  • 1 anchovy smashed into a paste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice juice from half a lemon
  • 2 tablespoons dried oregano
  • ¾ teaspoon kosher salt plus more to taste (I used an entire teaspoon!)
  • ½ cup mild olive oil
  • ¼ cup mayonnaise or aioli

Instructions

Make the Creamy Vinaigrette:

  • Shake together the garlic, anchovy, red wine vinegar, lemon juice, oregano, salt and pepper, olive oil, and mayonnaise in a lidded mason jar to form an emulsified vinaigrette. Taste for seasoning, and adjust salt, pepper and lemon juice as needed.

Assemble the Board:

  • Arrange the lettuce, radicchio, tomatoes, chickpeas, avocado, celery and/or cucumber, artichokes, olives, peppadew peppers, peperoncini, cheese, and salumi on a large cutting board, cheeseboard, tray, or platter. Garnish with dried oregano, fresh basil, and chopped fresh parsley if using.
  • Place small bowls with Creamy Red Wine Vinaigrette and Anchovy Vinaigrette alongside for dipping or drizzling.
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Notes

Suggestion: You can also chop everything and make an actual Antipasto Chopped Salad, on which this Board is based.