Roman Holiday Antipasto

SERVES: 4

COOK TIME: 5 Min

It's easy to throw together a fresh Italian-style antipasto filled with old world taste. Our Roman Holiday Antipasto is made with ingredients readily available at our markets.

What You'll Need

1 medium head iceberg lettuce, cut into bite-sized pieces
1/4 pound thinly sliced ham, tightly rolled or cut into ½-inch strips
1/4 pound thinly sliced Genoa or other hard salami, folded in half or quartered
1/2 pound fresh mozzarella cheese, cut into 1-inch chunks
2 medium tomatoes, cut into chunks
1 jar (6 ounces) marinated artichoke hearts, drained
1 (7-ounce) jar roasted peppers, drained and cut into ½-inch strips
12 peperoncini
1 1/2 cup extra-large pitted black olives (about 20 olives), drained
1/2 cup Italian dressing

What to Do

Cover the bottom of a large platter with the lettuce. Layer the ham, salami, cheese, tomatoes, artichoke hearts, roasted peppers, peperoncini, and olives over the lettuce.
Pour the dressing over the salad and serve.

Notes

Sometimes I like to prepare individual plates of this antipasto and keep them chilled until guests arrive. If you do that, instead of topping them with dressing as instructed above, drizzle it over each salad just before serving.