Antipasto is one of our favorite ways to start a meal — there’s just something so festive and fun about the serve-yourself platter of meats, cheeses and veggies. And while the original purpose of this Italian classic is to stimulate the appetite without eating too much, we admit that it’s sometimes hard to hold back. That’s especially true with our Antipasto with Red Pepper Vinaigrette recipe.
This dish is all about assembly and presentation — no cooking required. We make things easier by starting with bottled vinaigrette, then pumping up the flavor with a smidge of roasted red peppers. You could also stir in some prepared pesto if you’d like. For even more fun, check out our guide for how to make a salami rose using a wine glass. Share how your antipasto platter comes out in the comments below!
For more twists on classic appetizers, give our Salmon and Cucumber Bruschetta a try or go for our Ranch Deviled Eggs.
Yields
Total Time
Prep Time
Ingredients
- 4 cups baby arugula
- 2 ribs celery, cut into sticks
- 6 slices deli-sliced provolone cheese (3 oz.)
- ½ cup drained artichoke hearts, quartered
- 6 slices deli-sliced salami, such as soppressata (3 oz.)
- 2 plum tomatoes, cut into wedges
- ⅓ cup drained, pitted Kalamata olives
- ⅔ cup bottled Italian vinaigrette salad dressing
- 1 Tbs. minced roasted red peppers
Instructions
PrintArrange arugula on serving platter. Top with rows of celery, cheese, artichokes, salami, tomatoes and olives.
Stir together dressing and peppers. Drizzle salad with half of dressing; serve with remaining dressing.
Nutrition
- Calories: 190
- Fat: 15 gram
- Saturated Fat: 5 gram
- Trans Fat: 0 gram
- Protein: 9 gram
- Carbohydrate: 5 gram
- Fiber: 0 gram
- Cholesterol: 20 mg
- Sugar: 1 gram
- Sodium: 660 mg
Conversation
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