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Marinated Antipasto Platter

“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
  • Makes
    16 servings


  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 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


  • In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight.
  • Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.
Nutrition Facts
1 each: 155 calories, 13g fat (4g saturated fat), 21mg cholesterol, 638mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 8g protein.

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  • xrisoula
    Jan 29, 2013

    No comment left

  • whatamomma
    Aug 24, 2011

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

  • gretcheepoo
    Apr 14, 2011

    No comment left

  • omnipc
    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.