Antipasto Platter

Antipasto platters are the ultimate pre-dinner nibble. They gather an eclectic mix of tangy, salty and savory delights in one glorious assortment. The best part? You need no formal culinary training to pull this off. You don’t even have to cook. Just toss together some vibrant, bite-sized ingredients, drizzle with vinaigrette and you’ve got yourself a spread that looks impressive and tastes even better. It’s a dish that begs to be shared and practically assembles itself. Plus, it’s a sure-fire crowd pleaser—even for those people who claim to hate olives but sneak a few when no one’s looking.

Antipasto Platter Ingredients

• Pepperoncini: These tangy, mildly spicy peppers add a burst of acidity that balances the richness of the cheese and meats.
• Garbanzo beans: Also known as chickpeas, garbanzo beans lend a hearty texture and earthiness while soaking up the vinaigrette for added flavor.
• Fresh mushrooms: The mushrooms contribute a tender bite and subtle umami flavor, enhancing the overall savory profile.
• Cherry tomatoes: Their bright, juicy sweetness helps to balance the saltier elements like the pepperoni and olives.
• Provolone cheese: Cubes of provolone offer a creamy, sharp contrast to the crunchy vegetables and hearty beans.
• Ripe olives: Olives provide a briny, salty punch that complements the other rich flavors in the platter.
• Sliced pepperoni: Pepperoni brings a bold, spicy kick, adding depth to the overall flavor combination.
• Italian vinaigrette dressing: The vinaigrette ties all the ingredients together, offering a zesty and herbaceous coating that enhances the dish’s flavor. Use your favorite bottled brand or make homemade Italian dressing.
• Lettuce leaves: These leaves create a fresh, crisp base for serving and visually elevate the antipasto platter.

Directions

Step 1: Prepare the antipasto mixture

In a large mixing bowl, combine the drained pepperoncini, rinsed garbanzo beans, halved fresh mushrooms, halved cherry tomatoes, cubed provolone cheese, drained ripe olives and sliced pepperoni. Pour the Italian vinaigrette dressing over the mixture. Toss everything together gently, making sure each ingredient is evenly coated with the dressing.

Step 2: Refrigerate and serve

Cover the bowl with plastic wrap or beeswax wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. When ready to serve, arrange the antipasto mixture on a lettuce-lined platter. Serve with toothpicks for easy snacking.

Antipasto Platter Variations

• Turn it into an antipasto salad: Toss the antipasto mixture with a few cups of chopped romaine or mixed greens to create a hearty salad. Top with extra dressing and freshly cracked black pepper for added flavor.
• Add marinated artichokes: Stir in a jar of drained, marinated artichoke hearts for a tangy, earthy addition to the platter.
• Swap out the pepperoni: Use salami, prosciutto, or soppressata instead of pepperoni for a different flavor profile and texture.
• Include roasted red peppers: Add roasted red peppers for a smoky, sweet element that pairs well with the tangy vinaigrette and salty olives.
• Try a different cheese: Replace provolone with mozzarella balls or shaved Parmesan for a new texture and flavor.

How to Store Antipasto Platter

To store this antipasto platter, transfer the mixture to an airtight container and refrigerate for up to three days. For the best flavor, store the antipasto without the lettuce leaves, as they can wilt. Before serving, give everything a quick toss and add fresh lettuce if needed.

Can you freeze an antipasto platter?

Freezing an antipasto platter is not recommended, as many of the ingredients, like the fresh vegetables, cheese and vinaigrette, don’t freeze well and may become watery or lose their texture when thawed. It’s best to enjoy this dish fresh or after a short refrigeration time.

Can you make an antipasto platter ahead of time?

Yes, you can make an antipasto platter ahead of time! Prepare it up to one day in advance and store it in the refrigerator to allow the flavors to meld. Just wait to arrange it on the lettuce until just before serving to keep the leaves crisp.

Antipasto Platter Tips

Can I add seafood to an antipasto platter?

Yes, seafood like marinated shrimp, anchovies or smoked salmon can be a delicious addition to an antipasto platter. Be sure to choose seafood that pairs well with the other ingredients, and add it just before serving to maintain freshness.

What types of vinaigrette can I use for an antipasto platter?

While Italian vinaigrette is a classic choice, you can also use balsamic vinaigrette or red wine vinaigrette. Just be sure to choose a vinaigrette that doesn’t overpower the other ingredients.

What can I serve alongside an antipasto platter?

Pair the platter with crusty bread, breadsticks or crackers for dipping into the vinaigrette or to enjoy alongside the meats and cheeses. You can also serve a pasta salad or fresh fruit, such as figs or grapes, to balance the flavors.