Name: Italian Roasted Red Pepper Antipasto Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Italian
Ingredients: 2 or 3 roasted red peppers, peeled and deseeded; 1 or 2 cloves fresh garlic, minced; 2 or 3 tbsp good quality extra virgin olive oil; 1/2 tsp or more sea salt or Kosher salt; 2 shakes of dried oregano

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Italian style roasted red pepper antipasto and crostini are just two ways you can use roasted red peppers. They are a highly nutritious and delicious vegetable!

Once you’ve roasted red peppers once, you’ll see how easy it is to do.

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It’s messy, but easy! You can learn how to roast them with step by step directions HERE.

You may also like to add roasted red peppers to your potato salad, instead of mayonnaise! So tasty!

I’d recommend making this a few hours before you’d like to serve it so the flavors have time to develop. Use on an antipasto plate, as a side dish, on crostini, in a sandwich or however you choose, you won’t be disappointed.

Italian Style Red Pepper Antipasto & Crostini

recipe by Christina Conte
PRINTABLE RECIPE BELOW

Ingredients

2 or 3 roasted red peppers, peeled and deseeded
1 or 2 cloves fresh garlic, minced
2 or 3 tbsp good quality extra virgin olive oil
1/2 tsp or more sea salt or Kosher salt
2 shakes of dried oregano

Tear the peppers into strips, and place in a bowl.

Add the garlic, extra virgin olive oil, salt and oregano, if using and mix well.

I’d recommend making this a few hours before you’d like to serve it so the flavors have time to develop.

Use on an antipasto plate, as a side dish, on crostini, in a sandwich or however you choose, you won’t be disappointed.

If you love red peppers, don’t miss this delicious sweet corn and red pepper soup from my friend Jill, at Mad About Macarons!

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Italian Roasted Red Pepper Antipasto Salad

Yield: 6

Prep Time: 5 minutes

Total Time: 5 minutes

A simple red pepper antipasto salad that is made all over Italy.

Ingredients

2 or 3 roasted red peppers, peeled and deseeded
1 or 2 cloves fresh garlic, minced
2 or 3 tbsp good quality extra virgin olive oil
1/2 tsp or more sea salt or Kosher salt
2 shakes of dried oregano

Instructions

Tear the peppers into strips, and place in a bowl.
Add the garlic, extra virgin olive oil, salt and oregano, and mix well.
I'd recommend making this a few hours before you'd like to serve it so the flavors have time to develop. Use on an antipasto plate, as a side dish, on crostini, in a sandwich.
Keep refrigerated, but bring to room temperature before serving.

Nutrition Information:

Yield: 4 Serving Size: 3 oz
Amount Per Serving:Calories: 411Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 25mgSodium: 693mgCarbohydrates: 55gFiber: 2gSugar: 51gProtein: 8g

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roasted red pepper antipasto