Name: Italian Antipasto Platter with Fresh Mozzarella and Tomatoes Recipe
Prep time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes or mixed heirloom tomatoes, halved or sliced; 8–10 oz fresh mozzarella balls (bocconcini), drained and torn; Large bunch fresh basil leaves; 4 oz prosciutto, thinly sliced; 4 oz salami or soppressata, sliced; 1 cup mixed Italian olives; 1 jar (12 oz) marinated artichoke hearts, drained; 1 cup roasted red peppers, sliced; 4 oz Parmesan or provolone, cubed or shaved; ⅓ cup extra virgin olive oil; 2–3 tablespoons aged balsamic vinegar; Salt and freshly ground black pepper, to taste; Crusty Italian bread or crostini, for serving

This Italian Antipasto Platter with Fresh Mozzarella and Tomatoes celebrates the simplicity of classic Italian flavors. Juicy tomatoes, creamy fresh mozzarella, fragrant basil, and premium cured meats, olives, and marinated vegetables come together beautifully.

Drizzled with extra virgin olive oil and aged balsamic, it’s a fresh, elegant, and crowd-pleasing starter perfect for any occasion.

Why You’ll Love This recipe

This Italian Antipasto Platter with Fresh Mozzarella and Tomatoes highlights the beauty of high-quality ingredients with almost no cooking required. The sweet, ripe tomatoes and milky fresh mozzarella create a stunning centerpiece that feels both luxurious and light.

Combined with savory cured meats, briny olives, and vibrant marinated vegetables, it offers an incredible range of flavors and textures in every bite. It’s perfect for entertaining because it looks impressive yet is incredibly easy to assemble.

Guests can mix and match, making it interactive and fun. Whether for a dinner party, holiday gathering, or casual weekend lunch, this platter brings authentic Italian joy to the table.

Yield: 8 servings

Italian Antipasto Platter with Fresh Mozzarella and Tomatoes Recipe

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Classic Italian antipasto platter starring fresh mozzarella, juicy tomatoes, basil, and cured meats.

Prep Time 20 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

2 cups cherry tomatoes or mixed heirloom tomatoes, halved or sliced
8–10 oz fresh mozzarella balls (bocconcini), drained and torn
Large bunch fresh basil leaves
4 oz prosciutto, thinly sliced
4 oz salami or soppressata, sliced
1 cup mixed Italian olives
1 jar (12 oz) marinated artichoke hearts, drained
1 cup roasted red peppers, sliced
4 oz Parmesan or provolone, cubed or shaved
⅓ cup extra virgin olive oil
2–3 tablespoons aged balsamic vinegar
Salt and freshly ground black pepper, to taste
Crusty Italian bread or crostini, for serving

Instructions

Prepare the tomatoes and mozzarella — Wash and dry the tomatoes. Halve cherry tomatoes or slice larger ones. Tear the fresh mozzarella into generous bite-sized pieces.
Make the Caprese base — On one side of your platter, arrange tomatoes and mozzarella pieces alternately. Tuck fresh basil leaves between them for the classic Caprese look.
Season the centerpiece — Lightly drizzle the tomato-mozzarella section with extra virgin olive oil and a touch of balsamic. Sprinkle with salt and freshly cracked black pepper.
Choose your serving board — Select a large, beautiful platter, wooden board, or marble slab that gives plenty of space.
Arrange the cured meats — Artistically fold or roll the prosciutto and salami. Place them in separate sections around the Caprese arrangement.
Add marinated vegetables — Place marinated artichoke hearts and roasted red peppers in neat piles or small bowls on the platter.
Include olives and cheese — Add a generous bowl of mixed olives and scatter or group the Parmesan and provolone cubes for variety.
Fill the gaps — Tuck in extra fresh basil leaves throughout the platter for vibrant green color and aroma.
Final elegant touches — Drizzle the entire platter with more extra virgin olive oil and aged balsamic vinegar. Finish with a light sprinkle of freshly ground black pepper.
Serve immediately — Place crusty bread or crostini on the side. Invite your guests to create their own perfect bites from this beautiful Italian spread. Enjoy the fresh, vibrant flavors!

Notes

Use the highest quality ingredients you can find, especially the olive oil, balsamic, and mozzarella. Assemble the platter no more than 30 minutes before serving for peak freshness. Adjust quantities based on your guest list.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 283Total Fat 24gSaturated Fat 6gUnsaturated Fat 18gCholesterol 32mgSodium 986mgCarbohydrates 7gFiber 2gSugar 3gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Choose ripe but firm tomatoes for the best texture and flavor.
Use high-quality fresh mozzarella and extra virgin olive oil.
Arrange ingredients in small clusters for an abundant, professional presentation.
Tear mozzarella by hand instead of slicing for a rustic, beautiful look.
Drizzle oils and vinegars just before serving to keep everything fresh.
Serve at room temperature to maximize flavor.
Fold cured meats creatively instead of laying them flat.
Add fresh basil leaves at the last moment for bright color and aroma.
Provide small serving utensils for easy grazing.
Balance colors for a visually stunning platter.

Ingredients Notes

Ripe cherry or mixed heirloom tomatoes bring natural sweetness and juiciness. Fresh mozzarella (bocconcini or larger balls) provides creamy richness that pairs perfectly with tomatoes.

Fragrant fresh basil leaves are essential for classic Italian aroma. Premium cured meats like prosciutto and salami add savory depth. Marinated olives, artichoke hearts, and roasted peppers contribute briny and smoky notes.

Aged balsamic vinegar and extra virgin olive oil elevate the entire platter with bright acidity and fruity richness. The recipe focuses on quality over quantity for maximum impact.

Variations and Substitutions

Add grilled or roasted vegetables like zucchini and eggplant for more substance. Make it vegetarian by omitting cured meats and adding more cheeses or chickpeas. For a vegan version, use plant-based mozzarella alternatives and skip cheeses.

Include sun-dried tomatoes, stuffed peppers, or figs for sweetness. Add nuts like Marcona almonds for crunch. For a seafood twist, incorporate marinated anchovies or shrimp. In summer, use colorful heirloom tomatoes. Turn leftovers into a chopped salad the next day.

Storage Options

Best enjoyed fresh on the day of assembly. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Fresh mozzarella and tomatoes are best eaten within 1–2 days. Bring to room temperature before serving leftovers. Do not freeze.