With salad season fast approaching, or actually upon us, there is always room for one more salad recipe. This Italian antipasto is meant to be shared and is a perfect light lunch or evening meal when served with a fresh loaf of bread. It can also be serves as a shared appetizer before the main course or used as an appetizer platter with cocktails.
Remember, when arranging this antipasto, the intended format is to display it on a platter in strips of ingredients, rather than a mixed salad.
Antipasto to Share
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes
- 4 ounces (1 3/4 cups) cremini mushrooms
- 1/4 bulb (1 cup) fennel, trimmed, thinly sliced
- 4 ounces (8 cups) mixed baby salad greens
- 6 ounces salami, thinly sliced
- 6 ounces (1 heaping cup) bocconcini (mini mozzarella balls)
- 1/2 cup pitted Kalamata olives
- In a large bowl, whisk together oil, vinegar, honey, Italian seasoning, salt and red pepper flakes.
- In a medium bowl, toss mushrooms and fennel slices with 2 tablespoons dressing. Set aside.
- Add salad greens into the large bowl of dressing. Toss until coated.
- Arrange salami slices around entire perimeter of large serving platter.
- Top the salami with salad greens.
- Arrange mushroom/fennel mixture in a strip from edge to edge at both ends of platter.
- Pile bocconcini down center of platter between the mushrooms mixtures.
- Sprinkle with olives.
To speed up the antipasto preparation, skip the homemade salad dressing and opt for 1/2-cup store-bought Italian vinaigrette and mix in 1 tablespoon of honey. The subtle sweetness of the honey adds a new dimension and homemade authenticity to the salad dressing.