Antipasto is generally a platted of cold cuts, cheeses, tuna, anchovies and salad greens with tomato. Here, many of these ingredients appear in a single salad bowl, creating an outstanding starter salad or main course; cold cuts optional.

Italian Antipasto Salad Bowl
Recipe type: Salads and Dressings
Serves: 4
  • 6 ounces marinated artichoke hearts
  • 8 3/4 ounces garbanzo beans; drained
  • 8 3/4 ounces red kidney beans; drained
  • 6 1/2 ounces chunk light tuna; drained and flaked
  • 1/2 sweet red onion, thinly sliced and separated into rings
  • 3 Tablespoons Italian-style salad dressing
  • 1/2 Cup thinly sliced celery
  • 6 Cups torn salad greens, such as red leaf or iceberg lettuce
  • 2 ounces flat anchovy fillets; drained and optional
  • 3 ounces thinly sliced dry salami; cut in thin strips or rolled
  • 2 ounces fontina cheese; cut in 1/4" cubes
  • pickled sweet red and green pepper; for garnish
  1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate for 1 hour or longer to blend flavors.
  2. In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing.
  3. Over the top arrange anchovies (if used), salami, and cheese.
Yield: 4 servings.

If you prefer, you may add various cold cuts such as prosciutto, mortadella, salami as well as cheeses like provolone, mozzarella or Parmesan. Be creative.

Garnish with peppers. Serve at once.

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