Roasted Antipasto Salad

Print Recipe

Serves: 8

Prep Time: 10 minutes

Cook Time: 40 minutes


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


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.

Reviews 0

Write a review

Your email address will not be published.


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.