Warm Kale Antipasto Salad Recipe

Name: Warm Kale Antipasto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red onions, halved and sliced; 2 small Japanese eggplants, halved lengthwise and sliced; 12 baby bell peppers (any color), halved; 1 pint cherry tomatoes, halved; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1 5 -ounce package baby kale or 8 cups chopped kale leaves; 1 romaine lettuce heart, chopped; 2 tablespoons balsamic vinegar; 1 crusty whole-wheat roll, cubed; 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips; 2 ounces pecorino romano cheese, shaved

Servings: persons

2 red onions, halved and sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers (any color), halved
1 pint cherry tomatoes, halved
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 5 -ounce package baby kale or 8 cups chopped kale leaves
1 romaine lettuce heart, chopped
2 tablespoons balsamic vinegar
1 crusty whole-wheat roll, cubed
2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips
2 ounces pecorino romano cheese, shaved

1
Preheat the broiler.
2
Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper.
3
Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.
4
Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar.
5
Add the broiled vegetables and toss.
6
Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
7
Divide the salad among bowls.
8
Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
9
Per serving: Calories 448; Fat 25 g (Saturated 7 g); Cholesterol 29 mg; Sodium 666 mg; Carbohydrate 45 g; Fiber 11 g; Protein 17 g
10
Photograph by Christopher Testani

299

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 red onions, halved and sliced, 2 small Japanese eggplants, halved lengthwise and sliced, 12 baby bell peppers (any color), halved, 1 pint cherry tomatoes, halved, and more.

Yes, Warm Kale Antipasto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Kale Antipasto Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions