First thing is to choose the proper meats and cheeses.
Classic antipasto should have at a minimum hot and sweet dry sausage, mortadella, prosciutto crudo and cotto, your favorite salami, sliced pepperoni, provolone cheese, parmesan reggiano cheese, and asiago cheese.
Added to this mixture of meat and cheese is mixed olives, truffled almonds, and pickled eggplant (or mixed pickled vegetables in olive oil).
Combine all ingredients on a platter. Drizzle platter with a high quality extra virgin olive oil.
Fresh Mozzarella and Tomato
The key to this is a high quality fresh mozzarella. try to stay away from prepackaged or vacuum sealed cheese. If you have a store or market that makes their own fresh mozzarella that is the best. Also, make sure your tomatoes are about the size of a fist, nice and ripe.
Slice tomatoes and arrange on a plater. Now slice the fresh mozzarella and place one slice on each piece of tomato. Season with salt and pepper (best to use some nice cracked salt and pepper).
Combine in a small bowl:
1 tablespoon of dijon mustard
1/4 cup of Extra Virgin Olive Oil
A splash of Balsamic Vinegar
1 teaspoon of Dried Oregano
Whisk together all ingredients until it forms a nice sauce. Drizzle over fresh mozzarella and tomato. Sprinkle platter with a small amount of dried oregano