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Marinated Antipasto Platter Recipe

Marinated Antipasto Platter Recipe

“It’s really hard to stop eating this!” our testers said after trying this addicting, full-flavored medley. —Shirley Foltz, Dexter, Kansas
TOTAL TIME: Prep: 25 min. + marinating YIELD:16 servings


  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried tarragon
  • 1/2 pound part-skim mozzarella cheese, cubed
  • 2/3 cup pimiento-stuffed olives
  • 2/3 cup pitted Greek olives
  • 2/3 cup pitted ripe olives
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/2 pound thinly sliced hard salami


  • 1. In a large resealable plastic bag, combine the first six ingredients. Add the cheese, olives and mushrooms; seal bag and turn to coat. Refrigerate overnight.
  • 2. Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami. Yield: 16 servings.

Nutritional Facts

1 serving equals 155 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 638 mg sodium, 3 g carbohydrate, trace fiber, 8 g protein.

Reviews for Marinated Antipasto Platter

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Reviewed Aug. 24, 2011

"Served a platter before a chicken barbecue outdoors and it was a big hit."

Reviewed Jan. 22, 2011

"I wondered how this would go over. People loved it! For some reason my guests didn't like the mushrooms...they picked out all those."

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