Antipasto Plate

Antipasto Plate
Photo by Sang An

Ingredients

  • 3 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1 12-ounce jar giardiniera, drained
  • Freshly ground black pepper
  • 1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
  • Kosher salt
  • + 37 more ingredients
    • 1 large bunch or 10-ounce bag arugula
    • 1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes
    • Kosher salt
    • 1 6-ounce package thinly sliced salami, cut into bite-size pieces
    • Kosher salt
    • 1 12-ounce jar giardiniera, drained
    • 2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces
    • 1 large bunch or 10-ounce bag arugula
    • 2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces
    • 1 large bunch or 10-ounce bag arugula
    • 1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes
    • 1 large bunch or 10-ounce bag arugula
    • 1 12-ounce jar giardiniera, drained
    • 1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
    • 1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
    • 1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
    • Kosher salt
    • 1 6-ounce package thinly sliced salami, cut into bite-size pieces
    • 1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes
    • 2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces
    • 1 12-ounce jar giardiniera, drained
    • 2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces
    • 3 tablespoons red wine vinegar
    • 1 6-ounce package thinly sliced salami, cut into bite-size pieces
    • ½ cup extra-virgin olive oil
    • 12 ounces Parmesan, crumbled into bite-size pieces
    • 12 ounces Parmesan, crumbled into bite-size pieces
    • 12 ounces Parmesan, crumbled into bite-size pieces
    • 12 ounces Parmesan, crumbled into bite-size pieces
    • 3 tablespoons red wine vinegar
    • ½ cup extra-virgin olive oil
    • ½ cup extra-virgin olive oil
    • Freshly ground black pepper
    • ½ cup extra-virgin olive oil
    • 1 6-ounce package thinly sliced salami, cut into bite-size pieces
    • Freshly ground black pepper
    • 1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes

Place 1 large handful of the arugula on each of 6 dinner plates. Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens. Drizzle the salads with the olive oil and vinegar, and season with salt and pepper to taste. Gently toss.

View full recipe at My Recipes

Comments

Variations on Antipasto Plate

  • Antipasto Plate
    • 1/4 teaspoon anchovy paste
    • 4 plum tomatoes, quartered and seeded
    • 2 tablespoons chopped fresh basil
    • 3/4 teaspoon honey
    • +18 other ingredients


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