Antipasto Platter

Antipasto Platter

  • Prep: 2 hr 25 min
  • Cook Time:
  • Total: 2 hr 25 min
  • Serving: 12 Servings

This Italian-inspired antipasto platter offers your guests a wonderful mix of meats, cheese and vegetables.


  • 1/2 cup Italian vinaigrette salad dressing
  • 16 cherry tomatoes
  • 16 small fresh mushrooms
  • Lettuce leaf
  • 1 pound (2-inches thick) slice Provolone, cubed
  • 1/4 pound thinly sliced deli roast beef, cut into 1-inch strips, rolled up*
  • 1/4 pound thinly sliced deli hard salami, rolled up
  • 2 (6-ounce) jars marinated artichoke hearts, drained
  • 1 (6-ounce) can large pitted ripe olives, drained
  • 12 green bell pepper strips
  • 12 pepperoncini salad peppers or cherry peppers


  1. Place the Italian vinaigrette, tomatoes and mushrooms in a medium-sized bowl, cover and place in the refrigerator for at least 2 hours to marinate.
  2. Remove the tomato mixture from the refrigerator and drain.
  3. Put the lettuce leaf on the platter and arrange the marinated tomato mixture and all the other ingredients in groups on the platter.


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