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super easy antipasto salad platter

Super easy antipasto salad platter

Karon Grieve
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 people
Calories 482 kcal


  • 2 peppers mixed colours roasted in oven in strips for 20 minutes with olive oil and salt and pepper. Or use peppers from a jar
  • 4 medium eggs hard-boiled and halved
  • 1 slice bread cut into 1cm cubes, tossed in olive oil and harissa or garlic salt and baked n oven for 5 minutes
  • 6 slices ham or any other cold meat
  • 1 cup salad greens or kale rubbed with olive oil to soften
  • 10 baby tomatoes
  • 1/2 cucumber sliced
  • 1 stick celery sliced into match sticks
  • 4 spring onions sliced
  • 1 large carrot roughly grated
  • 100 g couscous I used giant couscous, or use rice, pasta whatever you fancy

Creamed Herb Pesto

  • 2 tbsp flaked almonds or pine nuts, walnuts whatever you fancy
  • 4 tbsp basil chopped mixed herbs like basil, oregano, parsley or coriander
  • 1 tbsp olive oil
  • 2 tbsp Greek yogurt
  • 1 tbsp parmesan grated
  • salt and 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


Get creative here with your ingredients, just use whatever you have to hand.
Lay things out in little piles on the platter so people can choose what they want


Calories: 482kcalCarbohydrates: 34gProtein: 23gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 191mgSodium: 656mgPotassium: 680mgFiber: 5gSugar: 6gVitamin A: 4240IUVitamin C: 61mgCalcium: 119mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword antipasto, salad
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