- To create the antipasto, dice the cheddar cheese and arrange with the ham, olives and Ricci’s Bikkies on a large serving platter.
- Chop the Continental Kabana into 3cm chunks and place on the platter with the rest of the antipasto.
- Arrange the salad ingredients over a platter, and lightly pour over a mixture of olive oil and balsamic vinegar. Or mix a spoon of basil or sundried tomato pesto with olive oil and lemon juice and use that as a dressing.
- Sprinkle the tomato salad with salt flakes and cracked pepper, just before serving. (Salt on tomatoes make them leech water, so leave it to the last minute).
You could also slice up a rockmelon and serve alongside the salad and antipasto.