Antipasto salad

Antipasto salad

Based on 26 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This salad combines everything that I think makes a great antipasti platter—and is great for entertaining or jazzing up a mealtime. Of course, you can easily add or replace ingredients to get the mix you're craving for. The homemade pickled peppers can also be made in large quantities and will keep for a few weeks in the fridge in plenty of olive oil."

Difficulty

Easy 👌

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
½
red bell pepper
½
yellow bell pepper
¼
ciabatta bread
1 cloves
garlic
½
red onion
50 g
cherry tomatoes
30 g
mozzarella cheese
30 g
fennel salami
15 g
pistachios
30 g
Pecorino cheese
tbsp
olive oil
25 g
jarred sun-dried tomatoes
50 g
jarred artichoke hearts
5 g
basil
30 g
olives
75 g
arugula
salt
pepper
olive oil (for coating)
balsamic vinegar (for coating)
MetricImperial

Utensils

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

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal541
Fat30 g
Protein23 g
Carb49 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.
    • ½ red bell pepper
    • ½ 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.
    • ¼ ciabatta bread
    • 1 cloves garlic
    • ½ red onion
    • 50 g cherry tomatoes
    • 30 g mozzarella cheese
    • 30 g fennel salami
    • 15 g pistachios
    • 30 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.
    • 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!
    • 25 g jarred sun-dried tomatoes
    • 50 g jarred artichoke hearts
    • 5 g basil
    • 30 g olives
    • 75 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!

  • Enjoy your meal!

    Antipasto salad

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