How To Make An Antipasto Salad Platter

Start with a very large platter.

Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.

Arrange the greens in the center of the platter.

Cut up the vegetables and cheese, and slice the sopressata.

Arrange them around the arugula, keeping them all separate.

Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.

Set out olive oil, balsamic glaze and your favorite dressings.

Set out some serving spoons or tongs and let everyone help themselves.