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super easy antipasto salad platter

Super easy antipasto salad platter

A family style sharing salad with everything from salad greens to eggs, cold meats and pesto
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Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Main Course, Salad
Cuisine Mediterranean
Servings 4


  • 2 mixed bell peppers sliced and roasted in oven for 20 minutes with olive oil and salt and pepper, cool. Or use peppers from a jar
  • 4 medium free range eggs hard boiled and halved
  • 1 slice bread in 1cm cubes tossed with olive oil and harissa or garlic salt and baked in oven for 5 minutes
  • 6 slices honey roast ham or other cold meats
  • salad greens (kale rubbed with olive oil to soften) all leaves torn
  • 10 baby tomatoes
  • 1/2 cucumber sliced
  • 1 stick celery sliced into sticks
  • 4 spring onions sliced
  • 1 large carrot roughly grated
  • 100 g giant couscous cooked as per packet instructions or other carb like pasta or rice etc

Creamed Herb Pesto

  • 2 tbsp flaked almonds (or pine nuts, walnuts)
  • 4 tbsp chopped mixed herbs (bsil, parsley, lovage, coriander)
  • 1 tbsp olive oil
  • 2 tbsp Greek yogurt
  • 1 tbsp parmesan cheese grated
  • salt nd pepper to taste

Salad dressing

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/2 tsp honey
  • salt and pepper to taste


Creamed pesto

  • toast the nuts in a dry pan for about 1 minute till just golden and aromatic, immediately tip out of pan to stop cooking
  • whizz all pesto ingredients in small food processor

Assembling the antipasto salad platter

  • Have the salad dressing in a small jar on the side
  • Plate up all the ingredients on large platter but don't mix them together as you would in a normal salad, keep everything in seperate piles
  • Serve this family style so everyone helps themselves to what they want and puts it on their own plate and adds the salad dressing to leaves if they wish
Keyword antipasto, salad
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