Mimi’s Salami Antipasto


Print Recipe
5 from 1 vote

Mimi's Salami Antipasto

This a very simple appetizer whose flavor improves as it sits. Make this at least 2 hours in advance to allow all the flavors to combine. This was a family favorite on Thanksgiving since it can be made ahead of time and doesn't tie up the stove or oven.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings: 12
Calories: 253kcal


  • ½ lb. Genoa salami sliced
  • 4 mediums tomatoes
  • 1 large white onions
  • 1 jar roasted peppers
  • 1 lb. provolone cheese sliced
  • 4 cans black olives
  • 2 cans baby corn on the cob
  • 1 jar pepperoncini peppers
  • 8 stalks celery
  • 1 cup olive oil
  • Dash oregano
  • Dash salt
  • Dash pepper


  • Use two round platters, and arrange in the following order. Salami, provolone, tomato, onion, red peppers.
  • Put the olives in the center of the tray and top with pepperoncini peppers.
  • Take and cut the celery sticks into thin 3-4 inch lengths. Arrange celery sticks and baby corn between each antipasti and around the olives.
  • Add additional pepperoncini surrounding the olives.
  • Sprinkle oregano, salt, pepper and lightly drizzle olive oil over the entire platter (including the olives). Let the antipasti sit covered in the refrigerator until ready to serve. Sitting helps enhance the flavors. See the picture for layout.
Nutrition Facts
Mimi's Salami Antipasto
Amount Per Serving
Calories 253 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 828mg36%
Potassium 286mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 15g30%
Vitamin A 735IU15%
Vitamin C 10mg12%
Calcium 297mg30%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.