Salad Bar Antipasto

by Jacques Pépin
Salad Bar Antipasto made by chef Jacques Pépin

Salad Bar Antipasto is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Chef Jacques Pépin shares his easy take on using the supermarket as your prep cook! Take advantage of your local market to create your favorite antipasto bringing together bright and beautiful colors to prepare something unique.

Follow along with the 📝 recipes below👇🏾👇🏾

Salad Bar Antipasto made by chef Jacques Pépin
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Salad Bar Antipasto

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Nutrition facts: 200 calories 20 grams fat



  • Olives (Kalamata & Black Olives)
  • Cheese (Feta or small mozzarella cheese balls, or both!)
  • Peppers (multiple varieties)
  • Capers
  • Mushrooms
  • Additional Salt & Pepper based on your preference


  • Ham or Prosciutto, decorate & line with glass
  • Butter Lettuce, decorate & line with glass


  1. Mix together and give it a toss! The chef suggests placing this in a fun glass (i.e. Stolzle Martini Glass!) for service. Add a little olive oil on top to freshen up.
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