Antipasto Plate

Photo: Sang An

Yield: 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 690mg
  • Calories: 853
  • Calories from fat: 1%
  • Carbohydrate: 10g
  • Cholesterol: 166mg
  • Fat: 66g
  • Fiber: 2g
  • Iron: 2mg
  • Protein: 53mg
  • Saturated fat: 29g
  • Sodium: 2379mg


  • 1 large bunch or 10-ounce bag arugula
  • 1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
  • 1 12-ounce jar giardiniera, drained
  • 12 ounces Parmesan, crumbled into bite-size pieces
  • 1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes
  • 1 6-ounce package thinly sliced salami, cut into bite-size pieces
  • 2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground black pepper


  1. Place 1 large handful of the arugula on each of 6 dinner plates. Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens. Drizzle the salads with the olive oil and vinegar, and season with salt and pepper to taste. Gently toss.
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