Thursday, May 17, 2012

Antipasto Salad Bowl

Antipasto Salad Bowl
When I have large family dinners (20-24 guests) for the holidays I always make my antipasto platter! Everyone looks forward to it! I serve this before the main dish. I usually make the antipasto salad on a platter or a casserole tray. For smaller gatherings I decided to make individual servings in lettuce leaves. That way everyone gets a little bit of everything! Sometimes with a large platter, my guests will pick out certain items! When that happens some guests don't get all the items they want! So these individual serving bowls solves that problem! And they look so cute! You can add whatever you like to yours, but below I'll show you how I make mine!
1 head iceberg lettuce
1 small red onion-sliced thin
1 small jar roasted red peppers-sliced into thin strips
1 small jar spanish olives
2 medium tomatoes-sliced into rings
1 english cucumber-sliced thin
8 deli cooked ham slices-thin
8 deli hard salami slices-thin
8 deli provolone cheese slices-thin
12oz. italian salad dressing *click here for recipe*

Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.

Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.

                       ~~~~~~~~TO ASSEMBLE~~~~~~~~~

Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.

Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.

Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.

I have made this salad 24 hours in advance. It keeps very well in the fridge.


  1. These are so adorable and I love anipasto salad! I love how everyone can have a little bit of everything, my kiddos always try to pick out there favorite items like olives and peppers. This would solve the problem. Thank you so much for sharing about you niece, I'm glad to hear she out grew her's!

    1. Thank you so much Serena! And I'll be praying that everything goes well for you son! I hope it's something minor that he outgrows also!

  2. I've never had this, but it looks so good! I really want to try this.

    1. Thanks Peggi! It's a really good salad...lots of flavor!

  3. I agree with all of the points keep up the good work.Thanks for sharing this.

    cheese board & salad bowl


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