Antipasti: The First Course of Celebration

A colorful, briny Italian antipasto salad—romaine, salami, provolone, olives, giardiniera & artichokes—drizzled with a simple red-wine vinaigrette.

There’s something deeply comforting about the recipes that open our holiday tables. In my hometown, the celebration always begins with antipasto—served as a generous platter of romaine, cured meats, sharp cheese, olives, pickled treasures, and flat anchovies. I learned to layer it beside my grandmother and mom; every platter looked a little different, but the feeling was always the same: welcome, you’re home.

In Italian tradition, antipasto is the first course of the meal — though it’s often casually called an appetizer in American dining.

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What Is Antipasto?

“Antipasto” literally translates to before the meal in Italian, and that’s exactly its purpose—to tease the palate and spark the appetite before the main course arrives.

It’s a colorful mix of flavors and textures: cured meats, aged cheeses, marinated vegetables, and briny olives served at room temperature. Some ingredients are raw, others pickled or roasted, but together they create the kind of spread that makes everyone linger around the table a little longer.

A fun little linguistic note—antipasto refers to a single dish, while antipasti is the plural form for a full platter of goodies. “Antipasta,” though often said, isn’t actually an Italian word (but we’ll let it slide if it means you’re excited about food!).

Antipasti vs. Charcuterie: What’s the Difference?

While antipasti and charcuterie boards may look similar at first glance, they come from very different traditions.

Antipasti is an Italian first course—meant to open the meal and awaken the appetite. It often includes cured meats, cheeses, marinated vegetables, olives, and pickled elements, all arranged together and served before the main dishes arrive. In my family, it wasn’t about styling or symmetry—it was about abundance, flavor, and sharing.

Charcuterie boards, on the other hand, are more modern and French-inspired, often focused on cured meats and cheeses with crackers, spreads, and sweet accents. They’re typically served as a standalone snack or centerpiece rather than as the opening course of a larger meal.

The biggest difference?
Antipasti is part of the meal. Charcuterie is usually the meal.

For holidays like Christmas, Easter, or Thanksgiving, an antipasti platter sets the tone—inviting everyone to gather, nibble, and ease into the celebration together.

Antipasti Salad

A briny, festive salad version of the classic antipasto platter—perfect for Thanksgiving, Christmas, or Easter. Easy to scale for two or a crowd.

Serves: 2–4

Prep: 20 mins

Total: 20 mins

Ingredients

• 4 cups chopped romaine lettuce
• 6–8 slices salami or soppressata, cut into strips
• ½ cup sharp provolone, cubed
• ½ cup green olives
• ½ cup black or Kalamata olives
• ½ cup marinated artichoke hearts, quartered
• ¼ cup roasted red peppers, sliced
• ¼ cup pickled mushrooms (optional but delicious)
• 2 sweet gherkins, sliced
• ¼ cup giardiniera (Italian pickled vegetables), drained
• A few pepperoncini rings
• 1 tsp capers, rinsed
• Optional: flat anchovies, to taste

Simple Red-Wine Vinaigrette

• 3 tbsp extra-virgin olive oil
• 1 tbsp red-wine vinegar
• ½ tsp Italian seasoning
• ½ tsp garlic powder
• Drizzle the anchovy liquid over the top — whether you’re serving a large platter or individual salad plates. It adds that subtle salty depth without overwhelming the dish.
• Kosher salt & freshly ground black pepper, to taste

Instructions

1. Place the romaine on a large platter or in a wide bowl.
2. Scatter the meats, cheese, olives, artichokes, roasted peppers, pickled mushrooms, gherkins, giardiniera, pepperoncini, and capers over the top.
3. Whisk the vinaigrette ingredients until emulsified; drizzle lightly over the salad.
4. Toss gently before serving—or leave layered for that classic antipasto look.
5. Finish with anchovies (optional), a crack of pepper, and an extra ribbon of olive oil.

Tip: For a party platter, keep components in distinct “piles.” For dinner-for-two, toss as a salad for an easy, hearty starter.

Tips for the Perfect Antipasto Salad

• Use whatever greens make you happiest. I usually grab a bag of pre-washed romaine for ease, but butter lettuce or a spring mix gives a softer bite.
• Arrange the toppings in little clusters rather than tossing them all together—each scoop looks like a mini work of art and lets guests pick what they love most.
• Mix and match ingredients to suit your taste. Don’t love capers? Skip them and add garbanzo beans, red onions, or a handful of cherry tomatoes instead.
• The vinaigrette can be whisked ahead and stored in the fridge for up to a week—one less thing to do on a busy holiday morning.
• For best texture, dress the salad right before serving so the romaine stays crisp and lively.

How Long Does Antipasto Salad Stay Fresh?

I rarely refrigerate a dressed Antipasto salad—the lettuce loses its life too quickly. Instead, I cover the platter snugly with foil and keep it chilled just long enough to stay crisp before serving.

If you’re planning ahead, prep all your toppings up to 4 days in advance and store each component in airtight containers. Wait to combine everything until it’s time to serve. Just keep an eye on expiration dates, especially for the meats, cheeses, and marinated items.

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Book Pairing: The Secret Ingredient of Wishes by Susan Bishop Crispell

Serve this salad with a story that celebrates family, memory, and recipes that heal the heart. It’s a cozy companion for holiday evenings—nostalgic, tender, and just a touch magical.

Buy The Secret Ingredient of Wishes on Bookshop.org

Every time I make this, I see my grandmother in the kitchen and my mom reminding me not to eat all the olives or (sic) put the olives on my fingers. Here’s to recipes that welcome us home—no matter how many seats are at the table.

If you make this, tag me and share your platter style—no two antipasti look the same, and that’s the best part. 💛