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Antipasto Platter Salad

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For the Dressing:

½ cup of balsamic vinegar
1 teaspoon of grainy mustard
1 tablespoon of honey
2/3 cup of olive oil
Kosher salt and fresh cracked pepper to taste

For the Salad:

2 sliced zucchini
2 sliced yellow squash
1 peeled and sliced red onion
1 head of romaine lettuce cut in half long ways
1 head of Bibb lettuce cut in half long ways
3 tablespoons of olive oil
1 cup of cherry tomatoes
½ cup each pitted black, green and Kalamata olives
½ cup of canned quartered artichoke hearts
½ cup of pepperoncini’s
2 ounces each sliced genoa salami, prosciutto ham, capicola and mortadella
1 cup of small mozzarella balls
½ cup of Bulgarian feta cheese
Kosher salt and fresh cracked pepper to taste


1. Preheat the grill to high heat (450° to 550°).

2. Salad: Coat the zucchini, squash, onion, romaine and bibb lettuces in olive oil, salt and pepper.

3. Cook the zucchini, squash and onion first until it is marked but still slightly firm. Remove and chill.

4. Next, char the lettuce very quickly on the grill until a few black grill marks are formed. Remove and chill.

5. Dressing: In a bowl whisk together all of the ingredients until combined.

6. Take half of the balsamic dressing and pour over the cherry tomatoes and let marinate for 30 minutes before serving.

7. Roughly chop the lettuce and serve on a platter accompanied by the marinated tomatoes, balsamic dressing, olives, artichoke hearts, pepperoncini’s, charcuterie meats and cheeses and serve!

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

Antipasto Platter Salad

Antipasto Platter Salad

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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