Antipasto Recipe
Provolone, Genoa salami, ham, black olives, onions, tomatoes, and pepperoncini served on a bed of mixed greens, feta cheese, and feta vinaigrette dressing, served with garlic bread
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Ingredients
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Antipasto Ingredients
Mixed Greens and Feta
Feta Vinaigrette Dressing
Garlic Bread
Method
Antipasto Preparation
- 1
Prepare the ingredients
Slice the provolone cheese, Genoa salami, and ham into bite-sized pieces. Halve the cherry tomatoes and slice the red onion into thin rings. Set aside the black olives and pepperoncini.
- 2
Assemble the antipasto
On a large serving platter, arrange the mixed salad greens as a base. Top with the sliced provolone, Genoa salami, ham, black olives, cherry tomatoes, sliced onion, and pepperoncini.
Feta Vinaigrette Dressing Preparation
- 3
Make the dressing
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Mixed Greens and Feta Preparation
- 4
Add feta
Crumble the feta cheese over the assembled antipasto platter.
Garlic Bread Preparation
- 5
Prepare the garlic butter
Melt the butter in a small saucepan over low heat. Add minced garlic and chopped parsley, and stir until combined.
- 6
Final Assembly
- 7
Serve
Drizzle the feta vinaigrette dressing over the antipasto platter before serving. Serve with the warm garlic bread on the side.