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 | PT30M Serves 6 Ingredients: 0.25 Cup Olive Oil 1 Medium Loaf Of Ciabatta Bread 1 Teaspoon Salt & Pepper 4 Medium Roma Tomatoes 0.5 Medium Red Onion 20 Large Basil Leaves 0.5 Pound Hard Salami 8 Ounces Pepperoni 1 Cup Quick And Easy Italian Vinaigrette 0.5 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.

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