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Bread Antipasti Salad Recipe

Ingredients

How to make it

  • The night before if you do the bread it is much easier to assemble the salad the next day
  • Heat Oven to 350 F
  • Cut up one of each of the breads into bite sized pieces 1/2 to 1"
  • Place on a jelly roll pan (it might take two)
  • Drizzle with olive oil.
  • Sprinkle with half of the chopped herbs,
  • salt and pepper.
  • Roast until bread is crusty and starting to brown at the corners
  • About 30 minutes
  • Cool before assemby
  • Use the Large SS bowl to mix all ingredients and give you room to toss, toss, toss.
  • Place your previously chopped and roasted bread in the bowl.
  • If your vegetables come in olive oil add it to the bread. If they come in a brine, discard the brine.
  • Chop and slice all vegetables;
  • Add to bowl
  • Gently toss until well mixed.
  • Add cheese and toss again
  • Add chopped herbs
  • Add salt and pepper and toss again
  • Taste salad if you need to add some Italian dressing or more olive oil do it sparingly.
  • Cover and chill for flavors to meld.
  • Serve at room temp

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The Cook

reluctantbaker Auberry, CA

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