Antipasto salad

Based on 8 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
red bell pepper
yellow bell pepper
½ ciabatta bread
2 cloves garlic
red onion
100 g cherry tomatoes
60 g mozzarella cheese
60 g fennel salami
30 g pistachios
60 g Pecorino cheese
3 tbsp olive oil
50 g jarred sun-dried tomatoes
100 g jarred artichoke hearts
10 g basil
60 g olives
150 g arugula
salt
pepper
olive oil (for coating)
balsamic vinegar (for coating)
Metric
Imperial

Utensils

  • oven
  • baking dish
  • knife
  • cutting board
  • airtight container
  • baking sheet
  • paring knife
  • plate (large)
  • bowl (small)

Nutrition per serving

Cal
541
Protein
23 g
Fat
30 g
Carb
49 g
  • Step 1/4

    Preheat the oven to 250°C/475°F. Drizzle the bell peppers with olive oil, place in a baking dish, and bake for approx. 15 – 20 min., until the skin is nice and charred.
    • red bell pepper
    • yellow bell pepper
    • olive oil (for coating)
    • oven
    • baking dish

    Preheat the oven to 250°C/475°F. Drizzle the bell peppers with olive oil, place in a baking dish, and bake for approx. 15 – 20 min., until the skin is nice and charred.

  • Step 2/4

    Tear the ciabatta into bite-size pieces. Peel and thinly slice garlic and red onion. Halve the tomatoes. Tear the mozzarella and fennel salami into bite-size pieces. Use a knife to help crumble the Pecorino and roughly chop the pistachios.
    • ½ ciabatta bread
    • 2 cloves garlic
    • red onion
    • 100 g cherry tomatoes
    • 60 g mozzarella cheese
    • 60 g fennel salami
    • 30 g pistachios
    • 60 g Pecorino cheese
    • knife
    • cutting board

    Tear the ciabatta into bite-size pieces. Peel and thinly slice garlic and red onion. Halve the tomatoes. Tear the mozzarella and fennel salami into bite-size pieces. Use a knife to help crumble the Pecorino and roughly chop the pistachios.

  • Step 3/4

    Once the peppers are charred, remove from the oven and place in a container with a lid to cool (during this time they will steam and the skin will become easier to remove). Turn the oven down to 160°C/325°F. Mix the ciabatta with some olive oil, garlic, and a little salt and place on a baking sheet. Bake in the oven for approx. 10 min., or until crisp.
    • 3 tbsp olive oil
    • salt
    • airtight container
    • baking sheet

    Once the peppers are charred, remove from the oven and place in a container with a lid to cool (during this time they will steam and the skin will become easier to remove). Turn the oven down to 160°C/325°F. Mix the ciabatta with some olive oil, garlic, and a little salt and place on a baking sheet. Bake in the oven for approx. 10 min., or until crisp.

  • Step 4/4

    Peel the peppers by removing the charred skin with a paring knife and removing the core. Cut into strips and drizzle with some olive oil and balsamic vinegar, and season with salt and pepper.  Arrange roasted peppers, roasted ciabatta, red onion, mozzarella, fennel salami, Pecorino, tomatoes, sun-dried tomatoes, artichoke hearts, basil, olives, arugula, and pistachios on a large platter to serve. Enjoy!
    • 50 g jarred sun-dried tomatoes
    • 100 g jarred artichoke hearts
    • 10 g basil
    • 60 g olives
    • 150 g arugula
    • salt
    • pepper
    • olive oil (for coating)
    • balsamic vinegar (for coating)
    • paring knife
    • plate (large)
    • bowl (small)

    Peel the peppers by removing the charred skin with a paring knife and removing the core. Cut into strips and drizzle with some olive oil and balsamic vinegar, and season with salt and pepper. Arrange roasted peppers, roasted ciabatta, red onion, mozzarella, fennel salami, Pecorino, tomatoes, sun-dried tomatoes, artichoke hearts, basil, olives, arugula, and pistachios on a large platter to serve. Enjoy!