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Roasted red pepper antipasto salad

Italian Roasted Red Pepper Antipasto Salad

Course Appetizers
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 79
Author Christina Conte
A simple red pepper antipasto salad that is made all over Italy.

Ingredients

  • 3 red peppers (roasted, peeled, and deseeded)
  • 2 cloves garlic (fresh, minced)
  • 3 Tbsp extra virgin olive oil (good quality)
  • ½ tsp sea salt (or Kosher salt, to taste)
  • ⅛ tsp dried oregano (two shakes)
US Customary - Metric

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.

Notes

  • Use fresh, quality ingredients for the best results

Nutrition

Serving: 1 | Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 196mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1864IU | Vitamin C: 76mg | Calcium: 7mg | Iron: 0.3mg
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