Cucumber and ham antipasto

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    Cucumber and ham antipasto

    Cucumber and ham antipasto

    (12)
    15min


    10 people made this

    About this recipe: Fresh and fast, this antipasto is perfect with some chilled white wine and crusty baguette on the side.

    Ingredients
    Serves: 8 

    • 2 cucumbers - peeled, seeded and cubed
    • 10 cherry tomatoes, quartered
    • 10 kalamata olives, stones removed
    • 250g ham, cubed
    • 250g fresh mozzarella cheese, cubed
    • 125ml Italian salad dressing

    Method
    Prep:15min  ›  Ready in:15min 

    1. Combine the cucumber, tomatoes, kalamata olives, ham and mozzarella cheese in a bowl. Pour the Italian dressing overtop, and toss to combine. Chill until ready to serve.
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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    30

    This is a very nice, quick antipasto recipe. Some are so involved it takes forever to prepare and is expensive as well. Works well before a meal as it is not as heavy as some. Thanks.  -  16 Aug 2010  (Review from Allrecipes US | Canada)

    by
    10

    This was so good! I always liked the vegetables in antipasto platter, but not the traditional meats. I was glad when I found one that just had ham. For the cucumber I did 3 mini ones. The skins are not tough and the seeds are small, so I didn't need to remove either. If I was using English cucumbers I would have done the same. I decided since I was buying a bunch of ingredients, that I might as well go with a better brand bottle of dressing. I chose one called Girards Italian dressing. It had a real light and not a tart flavor of most Italian bottled dressings. I thought there wasn't much tomatoes or olives in the salad, so I added a little more to my bowl along with a tad extra dressing. I will make this again, but more likely for a party. Thank you.  -  08 Mar 2012  (Review from Allrecipes US | Canada)

    by
    5

    I had this at a party-the flavors together are wonderful & the colorful way it presents is beautiful too. I had to get the recipe.  -  27 Mar 2012  (Review from Allrecipes US | Canada)

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