Roasted Antipasto Salad

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Serves: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

About Roasted Antipasto Salad

Looking for a salad that’s bursting with bold flavors and vibrant colors? Your search is over with this Roasted Antipasto Salad! This recipe brings the essence of a classic Italian antipasto platter to life in salad form, combining roasted vegetables, marinated olives, savory cured meats, and delectable cheeses. Perfect as a hearty appetizer or a light main course, this salad is both satisfying and full of Mediterranean flair. It’s sure to impress whether you’re entertaining guests or simply craving a fresh, flavorful dish for one!

Ingredients

16 ounces grape or cherry tomatoes

4 garlic cloves, smashed

1 cup roasted red peppers, sliced

1 cup assorted olives

1 cup chopped salami or pepperoni

2 tablespoons olive oil, divided

Pinch of salt

Pinch of ground black pepper

Pinch of red pepper flakes

5 ounces garlic and herb cream cheese

8 cups chopped Romaine lettuce

1 cup mozzarella balls

1 cup cubed provolone

1/2 lemon

Preparation

01Preheat oven to 400 degrees F. In a 9 x 13-inch baking dish, add tomatoes, garlic, red peppers, olives, salami, 1 tablespoon olive oil, salt, pepper and red pepper flakes and stir to combine.

02Place cream cheese in the center of the mixture and drizzle the top with remaining olive oil.

03Bake for 40 minutes or until tomatoes are bursting and cream cheese is soft and easy to stir.

04Remove dish from oven and toss to incorporate goat cheese into the rest of the mixture.

05In a large bowl, add romaine lettuce, mozzarella balls, and provolone, then pour over tomato mixture. Finish with the lemon juice and toss salad to combine.