Antipasto Salad Platter Recipe
Antipasto Salad Platter Recipe photo by Taste of Home
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Antipasto Salad Platter Recipe

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This salad is made for nights when it's just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 1-1/2 cups cubed fully cooked ham
  • 1 jar (10 ounces) pimiento-stuffed olives, drained and sliced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni, quartered
  • 8 cups shredded lettuce
  • 10 to 12 cherry tomatoes, quartered
  • 1 cup Italian salad dressing
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1-2/3 cups: 342 calories, 29g fat (7g saturated fat), 41mg cholesterol, 1830mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 13g protein.


  1. In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese. Yield: 8 servings.
Originally published as Antipasto Salad Platter in Country Woman July/August 2006, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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