Antipasto Platter Recipe

Name: Antipasto Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads iceberg lettuce; 1 tablespoon garlic powder; 1 tablespoon dried oregano; 1 (8 ounce) bottle Italian salad dressing; 1 lb thinly sliced cooked ham (I used Krakus); 1 lb sliced provolone cheese; 12 lb genoa salami, thinly sliced; 12 lb pepperoni; 14 lb capicola (mild if you can find it, I rarely can, but the hot is good, I just use less); 14 lb prosciutto, thinly sliced; 14 lb thinly sliced roast beef; 8 ounces fresh mushrooms (I try to get smaller ones); 1 (6 ounce) can marinated artichoke hearts; 2 (7 ounce) jars roasted red peppers; 1 (14 ounce) can black olives; 1 cup pepperoncini pepper; 12 lb fresh mozzarella ball (the ones I get are smaller than golf balls); ¼ cup fresh grated parmesan cheese

Servings: persons

2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian salad dressing
1 lb thinly sliced cooked ham (I used Krakus)
1 lb sliced provolone cheese
12 lb genoa salami, thinly sliced
12 lb pepperoni
14 lb capicola (mild if you can find it, I rarely can, but the hot is good, I just use less)
14 lb prosciutto, thinly sliced
14 lb thinly sliced roast beef
8 ounces fresh mushrooms (I try to get smaller ones)
1 (6 ounce) can marinated artichoke hearts
2 (7 ounce) jars roasted red peppers
1 (14 ounce) can black olives
1 cup pepperoncini pepper
12 lb fresh mozzarella ball (the ones I get are smaller than golf balls)
¼ cup fresh grated parmesan cheese

1
Remove large outer leaves from lettuce.
2
Arrange about 1/3 of the lettuce in a layer on a large serving platter (I leave about a 1-inch rim between the lettuce and the edge of platter).
3
Sprinkle with 1/3 of the garlic powder, 1/3 of the oregano and desired amount of salad dressing.
4
Layer with ham and Provolone cheese.
5
On top of the Provolone, layer another 1/3 each of the lettuce, garlic powder and oregano and desired amount of salad dressing.
6
Then layer Genoa and Capacola.
7
Repeat layering with remaining lettuce, garlic powder, oregano, salad dressing, pepperonis, prosciutto and roast beef.
8
Layer roasted red peppers and artichoke hearts on top and sprinkle with Parmesan cheese.
9
In the area around the rim arrange the black olives, mushrooms, pepperoncini and mozzarella balls.

8991

kcal

Calories

552

Fat

164

Carbs

865

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 heads iceberg lettuce, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 (8 ounce) bottle Italian salad dressing, and more.

Yes, Antipasto Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Antipasto Platter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions