Gazebo Room Original Restaurant Recipes

Gazebo Room Antipasto Salad

Gazebo Room Restaurant Antipasto Salad

Gazebo Room Antipasto Salad

Total Time: 30 min

Makes: 6 Servings


1 lb. mixed field greens

1 large tomato (wedges)

½ large red bell pepper (cored, sliced into rings)

½ large red onion (sliced)

2 hard-boiled eggs (quartered)

½ lb. Genoa salami (thinly sliced, rolled)

½ lb. provolone cheese (thinly sliced, rolled)

½ cup pepperoncini peppers

¼ cup Kalamata olives

¼ cup Spanish olives

6 anchovy fillets


Gazebo Room Greek Salad Dressing


Place salad greens on a large platter. Begin decorating by first placing rolled salami and provolone alternately around the perimeter of the platter. Place tomato and egg wedges alternately in between salami and provolone. Spread onion slices over the crown of the salad. Place olives to nestle in spaces left between the onion rings. Place pepper slices over the onion and olive layer. Top off with peperoncinis and anchovy fillets. Set aside and keep chilled until serving. Pour dressing over salad at time of presentation.

Antipasto Salad Original Restaurant Recipes Printable Template

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