Craving the flavors of antipasto? Try this irresistable fusion of antipasto and panzanella salad. It is easy to make and pairs excellently with my homemade eggplant parmesan recipe. Smart Recipes, Fusion Recipes, Dairy,Pork Recipes, Recipes Dairy,Pork Fusion Antipasto Panzanella Salad Antipasto Panzanella Salad Recipe | CHEFBear.net PT30M Serves 6 1/4 Cup Olive Oil 1 Medium Loaf Of Ciabatta Bread 1 Teaspoon Salt & Pepper 4 Medium Roma Tomatoes 1/2 Medium Red Onion 20 Large Basil Leaves 1/2 Pound Hard Salami 8 Ounces Pepperoni 1 Cup Quick And Easy Italian Vinaigrette 1/2 Cup Fresh Mozerrella Cheese 12 Medium Pepperoncini 2 Tablespoon Capers Heat olive oil over medium heat. Add bread cubes and salt & pepper. Cook till bread is toasty, about 10 minutes. Remove from heat and allow bread to cool slightly. Combine tomatoes, red onion and basil leaves with the bread cubes. Toss to combine. Add the pepperoni and vinaigrette. Toss to combine well. Garnish with the mozzarella, capers and pepperoncini. Check seasoning and adjust as needed. Serve immediately.

Antipasto Panzanella Salad

Antipasto Panzanella Salad Recipe


Craving the flavors of antipasto? Try this irresistable fusion of antipasto and panzanella salad. It is easy to make and pairs excellently with my homemade eggplant parmesan recipe.

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Recipe Information

Flavor Profile

Fusion

Protein

Dairy,Pork

Category

Salads,Side Dishes

Serves

6

Total Time

30 Minutes

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Ingredients

      • 1/4 Cup Olive Oil
      • 1 Medium Loaf Of Ciabatta Bread (Day Old Is Best)
      • 1 Teaspoon Salt & Pepper
      • 4 Medium Roma Tomatoes (Diced)
      • 1/2 Medium Red Onion (Sliced)
      • 20 Large Basil Leaves (Julienned)
      • 1/2 Pound Hard Salami (Diced)
      • 8 Ounces Pepperoni
      • 1 Cup Quick And Easy Italian Vinaigrette (Recipe Associated)
      • 1/2 Cup Fresh Mozerrella Cheese
      • 12 Medium Pepperoncini
      • 2 Tablespoon Capers (Drained)

Directions

  1. Heat olive oil over medium heat. Add bread cubes and salt & pepper. Cook till bread is toasty, about 10 minutes. Remove from heat and allow bread to cool slightly.
  2. Combine tomatoes, red onion and basil leaves with the bread cubes. Toss to combine.
  3. Add the pepperoni and vinaigrette. Toss to combine well. Garnish with the mozzarella, capers and pepperoncini. Check seasoning and adjust as needed. Serve immediately.

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Nutrition & Cost Facts

Calories

834.0 kcal

Carbs

40.0 g

Fat

63.0 g

Protein

26.0 g

Cost Per Serving

$3.13

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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