Colorful Antipasto Platter for a Crowd

Colorful Antipasto Platter for a Crowd

How To Make Colorful Antipasto Platter for a Crowd

Grab a bite of this colorful antipasto platter made of a variety of savory selections like gourmet meat, cheeses, olive, fruits, and beans.

Preparation: 10 minutes
Total: 10 minutes



  • 1canchickpeas,rinsed and drained
  • 1jarpitted olives,such as Castelvetrano, drained
  • 1jarSun-Dried Tomatoes,drained
  • 1jarArtichoke Halves,grilled
  • 1feta,wedge crumbled
  • 1parmesan,wedge, or mozzarella, etc
  • 1linkSopressata,or Salami, sliced or diced
  • extra virgin olive oil
  • balsamic glaze
  • favorite dressings,for serving
  • 1bagbaby greens,such as arugula or mixed greens
  • tomatoes,fresh, sliced
  • cucumbers,diced


  1. Start with a very large platter.

  2. Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.

  3. Arrange the greens in the center of the platter.

  4. Cut up the vegetables and cheese, and slice the sopressata.

  5. Arrange them around the arugula, keeping them all separate.

  6. Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.

  7. Set out olive oil, balsamic glaze and your favorite dressings.

  8. Set out some serving spoons or tongs and let everyone help themselves.


  • Calories: 220.26kcal
  • Fat: 10.33g
  • Saturated Fat: 2.82g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.75g
  • Polyunsaturated Fat: 1.48g
  • Carbohydrates: 23.46g
  • Fiber: 7.27g
  • Sugar: 4.33g
  • Protein: 10.45g
  • Cholesterol: 11.02mg
  • Sodium: 544.33mg
  • Calcium: 174.40mg
  • Potassium: 271.04mg
  • Iron: 2.29mg
  • Vitamin A: 216.55µg
  • Vitamin C: 6.21mg
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