Italian Pepper And Fennel Antipasto Recipe

Name: Italian Pepper And Fennel Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette Dressing; 2 garlic cloves, minced; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons parsley, chopped; 3 tablespoons chives, chopped; 6 tablespoons olive oil; 3 fennel bulbs; 2 red bell peppers, seeded and cut into strips; 1 green bell pepper, seeded and cut into strips; 1 red onion, sliced; 1 cup garbanzo beans, cooked & drained; 1/2 cup olive, pitted, halved (Greek & Nicoise fine); 3/4 cup feta cheese, crumbled; 1 -2 bunch watercress

Servings: persons

Vinaigrette Dressing
2 garlic cloves, minced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley, chopped
3 tablespoons chives, chopped
6 tablespoons olive oil
3 fennel bulbs
2 red bell peppers, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 red onion, sliced
1 cup garbanzo beans, cooked & drained
1/2 cup olive, pitted, halved (Greek & Nicoise fine)
3/4 cup feta cheese, crumbled
1 -2 bunch watercress

1
In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
2
Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.
3
In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.
4
Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vinaigrette Dressing, 2 garlic cloves, minced, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Italian Pepper And Fennel Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Pepper And Fennel Antipasto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions