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.
This recipe is in partnership with DeLallo Foods
Antipasto is known as the first course of the Italian meal. It’s the time to get a nibble of olives and pickled peppers or a bite of cured meats and cheeses, and to prepare your belly for the feast about to come.
What I love about this Antipasto Salad Platter is it bridges the gap between that appetizer course and the salad course, for a more relaxed vibe that mixes all my favorite tastes together, and can easily be made into a meal all its own.
And when you serve this salad family-style in the middle of the table, everyone can add “just a little more” to suit their taste and their appetite, creating a more festively communal way to share.