No Cook Cold Antipasto Platter for Summer
No cooking required! I love this easy Italian cold antipasto platter for summer's evenings when I want something simple for dinner. Great for two and can scale up for a crowd.
Servings 4 servings
Ingredients
- 2-3 sliced tomatoes
- 1/2 cup fresh basil leaves
- 8 oz burrata or mozzarella
- 8 oz sliced cured meats, such as salami or proscuitto
- 1 cup marinated olives
- sliced crusty bread
- 2 cups fruits, such as peaches, melon, or berries
- olive oil and balsamic vinegar
- stuffed red peppers
Marinated Butter Beans
- 1 14 oz can butter beans, drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, finely minced
- 1 tsp dried oregano
- kosher salt, to taste
Instructions
- Arrange the tomatoes, meats, cheeses, olives, fruit, bread, and any other items you have chosen on a large platter. Drizzle with olive oil and balsamic vinegar and serve.
Marinated Butter Beans
- These are best made the night before so they have time to marinate. Put the butter beans in a sealable container. Mix together the marinade ingredients. Pour the the marinade over the beans. Toss to combine and refrigerate until you are ready to serve.
Notes
- Choose one cheese and one meat for a small platter and 2-3 of each for a larger one.
- Also, for a larger platter you can add other types of foods. Marinated artichoke hearts, other fresh vegetables like sliced cucumbers or carrots, sundried tomatoes, roasted red peppers, cooked shrimp, marinated seafood salads, fig jam, and spiced nuts are a few of the foods which come to mind as possible additions.
- I gave some ballpark amounts for the various parts of the platter. The exact amounts are up to you.