Italian Antipasto Tray Salad

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Italian antipasto tray salad is the perfect way to start off a meal, but can also be a meal unto itself. Learn about Italian antipasto tray salad with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
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Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cuisine and executive pastry chef, and today we're going to make the antipasto tray salad. When you think of antipasto and you think Italian you know everybody piles it on to lettuce or they pile it onto a plate and really an antipasto tray salad is more or less a little bit of lettuce and it deals mainly with canned vegetables, canned items, different Italian deli meats, fresh roasted red peppers that I did, pepperoncini and then we have cherry tomatoes, sweet cherry tomatoes, artichoke hearts. This is the diced pepperoncini and then we've got fresh herbs. We've got basil, Italian parsley. We've got lots of olives, different variety mixed, olive oil, red wine vinegar, with Italian seasoning and basil, salt and pepper and we're going to put it all together and we're going to form a salad. The antipasto tray salad will be served cold. It's really up to you how you want to present it. I've taken a red plate but this is typically how it looks, some people like to line it up. I like to pile it on top. I've used salami, peppered salami, capicola, pepperoncini, the artichoke hearts. I actually even have prosciutto here, you know and other varietal deli meat. The dressing is going to be olive oil and red wine vinegar mixed together and you just pour it over and you serve it, how simple is that. Cheri Diamo Dopo.


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