Regional Italian Antipasto Recipe
Savor a regional Italian appetizer during your pizza-making class.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Cheese
Meats
Condiments
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the cherry tomatoes, cucumbers, roasted red peppers, and artichoke hearts into bite-sized pieces.
- 2
Arrange the Cheese and Meats
On a large platter, arrange the mozzarella balls, shaved Parmesan, prosciutto, and sliced salami.
Assembly
- 3
Combine Ingredients
In a large bowl, combine the chopped vegetables, mozzarella balls, prosciutto, and salami.
- 4
Dress the Salad
Drizzle with olive oil and balsamic vinegar, then sprinkle with fresh basil, salt, and pepper. Toss gently to combine.
- 5
Serve
Transfer the antipasto to the platter with cheese and meats. Serve immediately or chill before serving.