Recipe

Bread Antipasti Salad Recipe


Bread Antipasti Salad Recipe Reluctantbaker / All my dishes
1 year, 4 months ago
Italian Antipasti Roasted Garlic Bread Salad This is a great hot summer day salad as part of a large family BBQ. This is your favorite antipasti tray that you turn into a really flavorful bread salad.
Prep:45m Cook:30m Servings:12

Reluctantba

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Ingredients
  • Garlic Bread (Costco 2 loaves to a Bag)
  • Whole Wheat French (Costco 2 loaves to a bag)
  • prosciutto 1/2 lb (freeze slightly so you can chop into bite sized strips
  • Salami 1/2 lb (pick something exotic from the deli when you buy the prosciutto) Sliced thin
  • Italian Olive medley 1 pint, pitted ( buy where you can taste and pick ones you like), chopped
  • Roasted Red Peppers 1 jar, 7 oz, chopped
  • Artichoke Hearts 7 oz, sliced
  • Red Onion 1 small, sliced thin
  • English Cucumber, peeled & sliced
  • Parmesan Cheese 1.5 Cups grated
  • Garlic Olive Oil or any that you like
  • Fresh herbs 1/4 cup (rosemary, lavender marjoram, thyme & basil is what's in my garden) chopped
  • Fresh ground pepper
  • Sea Salt
  • Italian dressing (optional)

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

Not quite what you're looking for? See more Salad / Misc
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