Antipasto is a bit if a catch-all. Literally defined as ‘before the meal’ antipasto can and does include almost anything, depending on who is preparing it, and it can be served in a variety of ways… as a platter of unmixed items, as single items on a buffet or as hors d’oeuvre, or, my favorite way, combined all together for a mixture of divine goodness.

Olives, meats, cheeses, marinated vegetables, pickles, peppers… these are wonderful ingredients all that when combined create not only a terrific appetizer but a fast and delicious lunch or light supper.

Antipasto is also practical as you can also prepare it in a few minutes on a Sunday and then use it in a variety of ways during the week. This is a perfect excuse to use mostly jarred items so I almost always have in the pantry the ingredients I need.

It may not be the most attractive dish you’ve ever made but did I mention how incredible it tastes?

For the recipe, click here:

Another positive: it’s difficult to mess up! Just combine your favorite ingredients, equal amounts of everything, in a large bowl with a garlicky vinaigrette. (Make your own dressing, make your own!)

My favorite combination is below but you can add or subtract depending on your taste and diet. Vegetarian? Eliminate the deli meats. Not doing dairy? Fuggedabout the cheese. You don’t like olives? No problem. (But, seriously, you don’t like olives? What’s the problem?)

I keep it in a large jar in the fridge. For an appetizer or snack, I simply scoop a little out and dig in. For a perfect lunch or light meal, toss the antipasto with some of your favorite lettuces for a terrific salad. 

For people on the go or for people who love an incredibly tasty dish, antipasto is a winner.

INGREDIENTS FOR A PERFECT ANTIPASTO

Sliced salami (or any mixture of Italian deli meats)

Sliced provolone 

Cubed Mozzarella

Black and green olives, halved

Peperoncini

Marinated mushrooms, halved

Chickpeas, drained and rinsed

Diced Red Onion

Cherry Tomatoes, halved

Artichoke hearts, quartered

Roasted Red Peppers, sliced

Cornichons

Fresh or dried Oregano

Homemade vinaigrette

Toss all ingredients together in a large bowl. Let sit in the fridge for an hour or so to let the flavors meld. You can keep this in the fridge for at least a week. Let sit a few minutes when you remove from the fridge, to let the oil in the dressing come back to liquid. Eat as is or toss with lettuces for a salad.