| Level: | Easy |
| Total: | 14 hr 15 min |
| Prep: | 40 min |
| Inactive: | 12 hr 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
- 1/2 pound Parmigiano-Reggiano, cut into irregular chunks
- Pinzimonio, recipe follows
- Marinated Olives, recipe follows
- Roasted Pepper Salad, recipe follows
- 1 loaf focaccia bread, sliced
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 1/2 teaspoon dried crushed red pepper flakes
- 1 1/2 cups Sicilian cracked green olives
- 1 1/2 cups kalamata olives
- 2 tablespoon chopped fresh basil leaves
- 3 red bell peppers
- 2 orange bell pepper
- 1/3 cup pitted kalamata olives, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons drained capers
- 6 fresh basil leaves, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
Instructions
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 720 |
| Total Fat | 58 g |
| Saturated Fat | 15 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 51 mg |
| Sodium | 1980 mg |
Reviews
This roasted pepper salad is beyond amazing. It’s our “go-to” when we want to bring a unique appetizer with that WOW factor. We’ve made it dozens of times. Making it again tonight even. We’ve served it in a bowl or bruschetta style on crusty bread. Both receive compliments and requests for the recipe. Thanks for this great addition to our entertaining repertoire!
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I can’t wait to try it. Love antipasto without pasta.
I love the combo of the fresh and roasted veggies, I used rainbow carrots which really added more color to an already beautiful cold veggie platter. I made the roasted peppers but cut them in half first which made the skin so much easier to remove. This was a huge hit! In addition to the chinks of parm, I added 2 other cheeses, will definitely make again!
I made this for my boyfriend’s birthday party. WOW is this pepper salad great!!!! It’s a must try. I even cheated using jarred fire roasted red and yellow peppers and it was still wonderful. I served this with a platter of meats, cheeses, and olives with tiny baquette bread. Super simple and very impressive.
The pepper salad screams Italian in my mouth – and screams yummy in everyone else’s. I make this whenever I have too many peppers, and sometimes I buy too many just to make it. Thanks Giada!
I had the Deli Manager at my favorite grocery store compile this for me for a poker party….and let’s just say my poker buddies think I walk on water. If you want to impress – make this….I even got some goat cheese for the lactose intollerant guy and made even more points. Just do it!
It was easy and great.
this is a great recipie to keep on hand . I INTEND on serving this at my new years party and I keep nearly all the ingerdiants in my pantry
Definitely a recipe to keep. It’s very easy to make, tastes wonderful, and appealed to everyone i served it to (a mix of meat eaters, vegetarians, and vegans). Definitely make sure you use very good oil to dress it and I stirred the basil in right before serving so that it had a fresher flavor. I also served it in a bowl with pieces of picholine olive bread and my guests ate it like a bruschetta. Also, the left overs make a wonderful sandwich with a slice of cheese. Really a keeper! Thanks Giada!