Bread Antipasti Salad

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 12

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.

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

By RecipeOfHealth.com