If you have been craving antipasto platter, this classic version delivers everything you love about the original. It is the first thing guests see and the first thing they finish. It is simple, honest cooking — the kind of dish Italian home cooks have made for generations, and one you can master on the first try.
Why This Antipasto Platter Recipe Works
Genoa salami, provolone and roasted peppers do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — antipasto platter is proof that a handful of good ingredients beats a long shopping list.
A Note on Ingredients
Buy the best salami and provolone you can find — with so few ingredients, quality is the whole recipe. Ask the deli counter for thick slices; thin slices wilt under the oil.
How to Make Antipasto Platter, Step by Step
Building an antipasto platter is about arrangement, not cooking. Layer the salami, provolone, tomato, onion, peppers and anchovies down a long board, then park the olives and baby corn in the middle. Tuck celery sticks between the antipasti so every bite has crunch. Season lightly, drizzle with olive oil, and let the antipasto platter rest in the fridge so the flavors mingle.
Tips for the Best Antipasto Platter
- Assemble it up to 4 hours ahead — the resting time improves it.
- Drizzle the oil just before the platter goes out so nothing looks soggy.
- Serve with small forks and a plate for pits and stems.
Make Ahead and Storage
Cover leftovers tightly and refrigerate for up to 2 days; refresh with a new drizzle of oil before serving.
More Italian Recipes to Try
When you are ready for your next Italian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Basic Polenta, Done Right — and for the history behind the dish, this overview of the antipasto tradition is worth a read.
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