Craving the flavors of antipasto? Try this irresistable fusion of antipasto and panzanella salad. Pairs excellently with our homemade healthy eggplant parmesan. Smart Recipes, Fusion Recipes, Dairy,Pork Recipes, Recipes Dairy,Pork Fusion Antipasto Panzanella Salad Antipasto Panzanella Salad Recipe | PT30M Serves 12 Ingredients: 3 Tablespoon 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 8 Ounces Hard Salami 8 Ounces Pepperoni 1 Cup Quick And Easy Italian Vinaigrette 8 Ounces Fresh Mozerrella Pearls 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 meat 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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