Bowl of Mediterranean salad with mixed greens, roasted peppers, cherry tomatoes, olives, red onion, burrata, artichokes, and toasted bread.

Antipasto Salad Recipe

Name: Kitchen Stories' Antipasto Salad | Bosch | Heart of the Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 red bell pepper; 1 yellow bell pepper; 1/2 ciabatta bread; 2 cloves garlic; 1 red onion; 3 1/2 oz cherry tomatoes; 2 oz mozzarella cheese; 2 oz fennel salami; 1 oz pistachios; 2 oz Pecorino cheese; 3 tbsp olive oil; 1 3/4 oz jarred sun-dried tomatoes; 3 1/2 oz jarred artichoke hearts; 1/3 oz basil; 2 oz olives; 5 1/5 oz arugula; For coating: Salt, pepper, olive oil and balsamic vinegar

Kitchen Stories

Anyone can cook

Difficulty

Easy

Total time

45 min

Cooking time

30 min

A colorful, make-ahead antipasto salad of cured meats, cheeses, marinated veggies, and olives—toss with a zesty vinaigrette for an effortless starter or light main.

Ingredients

4 servings:

1 red bell pepper

1 yellow bell pepper

1/2 ciabatta bread

2 cloves garlic

1 red onion

3 1/2 oz cherry tomatoes

2 oz mozzarella cheese

2 oz fennel salami

1 oz pistachios

2 oz Pecorino cheese

3 tbsp olive oil

1 3/4 oz jarred sun-dried tomatoes

3 1/2 oz jarred artichoke hearts

1/3 oz basil

2 oz olives

5 1/5 oz arugula

For coating: Salt, pepper, olive oil and balsamic vinegar

Utensils

Oven

Baking dish

Knife

Cutting board

Airtight container

Baking sheet

Paring knife

Large plate

Small bowl

Instructions

Two bell peppers, one yellow and one red, on a tray being drizzled with olive oil from a bottle.

Step 1

Ingredients: 1 red bell pepper | 1 yellow bell pepper | olive oil (for coating)

Utensils: 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.

Hands chopping green pistachio kernels on a cutting board next to a package of Kluth pistachio kernels.

Step 2

Utensils: 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.

Hands drizzling olive oil over torn pieces of bread on a baking sheet lined with parchment paper.

Step 3

Ingredients: 3 tbsp olive oil | salt

Utensils: 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.

Hands adding mozzarella to a bowl of arugula surrounded by bowls of roasted peppers, olives, cherry tomatoes, and sliced onions.

Step 4

Utensils: 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!

The recipe at a glance:

Person in a brown sweater standing in a modern kitchen, holding a white envelope, with jars and cups on the counter.

Get the Antipasto Salad RecipeFor the full instructions, download our printable recipe guide. It has everything you need to recreate this delicious meal in your own home.Download the PDF here