Ah, summer. That delightful season when you trade your soul for a few minutes in front of a hot stove. But hey, I’m not about to let that happen. I’ve got a 10-minute summer appetizer that's as refreshing as diving into a pool of ice water—and trust me, you'll want to make this.

So, here's the deal. You’re going to start with a big, beautiful serving dish and lay down slices of mozzarella like you're crafting a cheesy bed for all the deliciousness that’s about to come. Now, let’s add some thin slices of salami and capocollo in between. Because why stop at cheese when you can have meat too?

Next, we’re throwing on halved grape tomatoes, sliced mushrooms, and a few rebellious slices of red onion. Don’t skimp on the mushrooms; they’re the unsung heroes here, adding that earthy flavor you didn’t know you needed. Top it all off with a generous sprinkle of fresh basil because, you know, we’re classy like that.

Now, grab your balsamic vinegar and drizzle it over this masterpiece like you’re an artist putting the finishing touches on a canvas. Follow it up with a sweet drizzle of honey, because life is too short for your food to be anything less than spectacular. And, of course, a pinch of salt to bring it all together.

Voila! You’ve got yourself an antipasto that’s sweet, savory, and so easy it practically makes itself. Whether you decide to try it or not, at least you now know the secret to enjoying something delicious without losing your sanity (or your cool) in the kitchen.

Enjoy—or don't—but remember, you had the chance to taste something amazing without breaking a sweat.

My Version of Italian Antipasto