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Antipasto misto is the easiest party favorite with savory and flavorful meats, cheeses and vegetables for the most epic appetizer ever.

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Antipasto misto is the perfect choice to whip up at your next dinner party because your guests will love the distinct and exquisite flavors this dish offers. Impress everyone with this tasty starter with little to no effort this season.

The Antipasto has its origins in medieval Italy where sweet and savory finger foods were served before the meal, so it soon became a popular pre-meal tradition in Italian cuisine. Read more about the flavors of antipasto and how they have evolved over time.

If you’re looking for more Italian appetizer recipes, try Charcuterie Skewers, Ham and Cheese Appetizer Skewers, Italian Antipasto Kabobs.

Why We Love This Italian Antipasto Misto Platter Recipe

This appetizer offers a unique combination of flavors and textures that will make everyone think they are at a restaurant. Misto means “mixed” in Italian, so mix up this meat and cheese salad to deliver deliciousness in a breeze.

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10-Minute Meal: This side dish is quick to whip up in no time because of the easy prep.
Easy Preparation: Keep your oven off and cooking pans away. There is no cooking with this easy recipe.
Party Favorite: This tasty side dish is sure to appetize your guests and leave them wanting more because it’s so yummy.
Adaptable: Switch this antipasto into low-carb, dairy-free, or meat-free easily so everyone can enjoy it.

Ingredient Notes for Antipasto Di Carne

Mixed Greens: Mixed greens add volume, fiber, and other nutrients to your misto salad.
Deli Ham: Use ham from your local deli rather than pre-packaged ham because it is fresher and juicier. It contains much less salt and other ingredients. Also, thinly sliced works better.
Pepperoncini Peppers: The peppers possess a sweet and mild taste, lacking excessive spiciness, although their heat level can vary and reach a medium intensity.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions for Italian Antipasto Misto

The beauty of antipasto misto lies in its versatility because you can add all your personal favorites. This app is perfect for sharing with friends and loved ones because there is something for everyone on the antipasto misto salad.

Different Vegetables: Switch it up and add veggies like cherry tomatoes, carrots, mushrooms, and different peppers. Marinated artichoke hearts or roasted red peppers are also tasty options.
Other Cheeses: Cater to a variety of tastes and add cheeses like feta, Parmigiano, and bocconcini so everyone raves about it. The assorted category of cheeses makes a better dish.
Different Meats: Pepperoni, capicola, and pancetta will be so tasty in this misto salad.

How to Make Antipasto Italiano

No time? No problem! Whip up fresh antipasto di carne with the easiest steps ever and call this recipe your new favorite.

These are the basic steps for making antipasto Italiano. Refer to the full, printable recipe card below for detailed instructions.

Wash and prepare the greens, and prepare the vegetables.

Step 1: Wash Greens

Firstly, wash your mixed greens.

Step 2: Plate greens

Secondly, chop the greens into small pieces and place them on a big platter.

Rolling the meat and cheeses to place on the lettuce mix.

Step 3: Prepare Meats

Then, create a cone by rolling the salami. Cut the ham slices in half and roll them up.

Preparing the dressing to top the antipasto misto salad.

Step 4: Cube Cheese

Then, cube the cheese into bite-size pieces.

Step 5: Assemble Salad

Next, top your mixed greens with veggies, meats and cheese.

Step 6: Make Dressing

Then, whisk together the olive oil and the other antipasto dressing ingredients thoroughly.

Step 7: Dress the Antipasto Misto Salad

Finally, dress the salad and enjoy.

Recipe FAQs for Italian Antipasti

Antipasto, a customary initial course of a formal Italian dinner, typically consists of small, bite-sized portions served on a platter for self-service because of its intention to whet the appetite.

Charcuterie usually emphasizes meat selection, whereas antipasti involves a broader range of ingredients, such as vegetables and cheese, alongside cured meats in specific preparations.

Typically, conventional antipasti consist of cheese, preserved meats, pickled or marinated veggies, olives, and bread or crackers.

Usually, an assortment of preserved meats like prosciutto, salami, pepperoni, coppa, capicola and sopressata are used for this Antipasto Misto.

No. Antipasto misto salad is served cold but can be eaten hot or cold.

Store the antipasto in an airtight container so it stays fresh in the fridge for up to 5 days.

Expert Tips for Making This Antipasto Italiano Recipe

Don’t complicate creating an amazing antipasto at home. You can’t go wrong with a variety of meats, cheeses, and veggies. Even toss in other spices you prefer so it’s even easier to devour.

Prosciutto: Prosciutto is a flavorful, salty ham product that will make your dish top tier because it’s so good.
Crackers: Pair this appetizer with any cracker of your choice and add crunch to this first-course dish. Crostini or toasted croutons are great too.
Bacon: Who doesn’t love bacon? Include bacon to give people that familiar and savory taste.
Giardiniera: Giardiniera is an Italian relish of pickled veggies in vinegar or oil, usually with celery, carrots, cauliflower, peppers and olives. Show your guests a special, traditional side of this antipasto.

What to Serve with Antipasto Misto Salad

This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

3 thoughts on “Antipasto Misto Salad”

Summer

October 25, 2013 at 9:10 am

Do you have the recipe for the dressing?
- Christina
  
  October 27, 2013 at 10:30 am
  
  There really isn’t a dressing, per se. We just drizzle it with a little bit of olive oil and some balsamic vinegar. Nothing fancy. Just drizzle. Of course, you could use your favorite dressing too.
meg

July 7, 2010 at 2:53 pm

great photo – yum!!!

Antipasto Misto Salad