Reviewed: Sep. 13, 2009

I grew up having this with special dinners. We love it, the only thing I use different is instead of iceberg lettuce I use romaine. Sometimes we have just for a meal with some crusty bread!

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terese

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Reviewed: Jan. 25, 2009

Fabulous party platter, there is something for everyone. I have made this many times and vary it each time. Stopped adding the lettuce leaves, the salamis and other items are colorful enough. As others have said, this is pricey but always a hit at a pary. I also make sure to have good foccacia and other breads along with tasty mustards for those who want to make a mini sandwich.

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Vicki in CA

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 8, 2009

use about a qtr of the dressing in it to keep it from getting soggy and serve the dressing on the side instead

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Jan. 8, 2009

Another way to do this is to lay large romaine leaves around the edge of the platter. roll the salami and cheese and group together, placing in sectiona on the platter. Make sections around the edge of the platter for the olives, the artichoke hearts and whatever else you like. Put the mixed salad greens in the center of the platter. Decorate the top with slices of green peppers and tomato wedges or grape tomatoes. Salad dressing can be served on the side or poured over salad at the last minute. Make salad dressing with red wine vinegar and olive oil.

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Andee

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Reviewed: Nov. 15, 2008

almost the way nanna made it. Most authenic I've seen on here.

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Frank

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Reviewed: Nov. 2, 2008

good but not great. expensive to make

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Elizabeth

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Reviewed: Aug. 27, 2008

This is a great appetizer, lovely presentation, great flavor! It's only draw back is that it is very expensive to make.

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SMPLYPATTY

Cooking Level: Expert

Home Town: Elm Mott, Texas, USA

Living In: Valrico, Florida, USA

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Reviewed: Jun. 12, 2007

Didn't have the lettuce and just ended up making a pretty layout of the meats and a variety of cheeses. It was gone by the end of the party and everyone loved it! People were so glad that I brought it because it was a good assortment of a variety of foods that were different from the typical "veggie plate".

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balletalyssa

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2007

Fabulous! I added some sliced tomatoes. This salad goes a LONG way! I halved the recipe and served 8 people with mucho leftovers (also had burgers, dogs, etc). Unfortunately the leftovers were fairly soggy the next day. Next time, if I'm not serving this as a main course, I'll make a LOT less. But it does look lovely as well as taste yummy!

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Jackie

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2007

very good, but very filling. I served as a first course for an Italian dinner and guests were almost too full to eat the main dish...will make again though. would be perfect for a luncheon.

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bakergirl

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2007

The hit of the party!! Instead of bottled italian dressing, this recipe is far better with balsamic vinegar and olive oil sprinkled just before serving. Reduce the provolone and use whichever ingredients you have available and it is also superb. I do not always use every ingredient- usually omiting roast beef and the gorgonzola. I get asked for the recipe every time!

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HotMama

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Reviewed: Jan. 16, 2007

Fairly inexpensive to make and when served it was a hit! People even started putting on bread a making sandwiches.

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MGALS

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Reviewed: Nov. 29, 2006

Absolutely phenomenal! I made this platter a day in advance...and it was still the hit of the party. It makes a beautiful centerpiece serving dish. As suggested in some of the other reviews, I decreased provolone to one pound. I also omited mushrooms and gorgonzola cheese. I cut the platter into serving pieces before adding the "toppings" (olives, artichokes, etc) which seemed to work well. I also added dressing just before serving to prevent everything from getting soggy. If you need to make this a day in advance, I would suggest using romaine lettuce instead of iceberg-- it would hold up a little better. I highly suggest this recipe!

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Shelley W.

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Reviewed: Feb. 24, 2006

I made this on New Year's Eve. It was a hit. Everyone loved it. It made a HUGE platter. Next time, I might make a half-sized version. The lettuce gets a little soggy when eaten the next day.

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ZOEANNESMOM

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Reviewed: Dec. 21, 2005

I began serving this recipe for family gatherings last year. Everyone in my family raves about how wonderful it is. I convert the recipe to 20 servings, which amounts to two platters, and it is always finished. Wonderful recipe! My italian family gives it 2 thumbs up!

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NCLADYK

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Reviewed: Dec. 13, 2005

YUM!! It was a bit expensive to make, but, the taste and the compliments were well worth it! We cut the cheese and meat into cubes or strips. I would add sliced red onion and garlic croutons next time. A must for pizza or spaghetti parties. We only used about 1 lb. of parmesan cheese to top.

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PATTERSONG

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Reviewed: Jan. 20, 2005

Really fantastic. Fresh meats from the butcher made this exciting platter a rave at our Holiday party! Authentic Italian style.

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 2, 2005

My family loved this one... I will however use a bit less provolone next time.

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ZPARTY

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Reviewed: Dec. 26, 2004

This was very good --- I'd make it again.

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KDSIM

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Reviewed: Dec. 12, 2004

My wife made this for the first time recently and never stopped getting compliments the whole day. It was easy and everyone enjoyed it very much. Everyone wanted the recipe. She made it on a round platter about 14" in diameter- not sure if that was what was intended. It cut into nice squares quite easily and was easy to serve. She also found it hard to use up 2 1/2 pounds of provolone cheese without it dominating too much. I think she used about a pound.

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JNADRIG

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Antipasto Platter

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