Warm Kale Antipasto Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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. 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. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the broiled vegetables and toss. 
  2. 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. 
  3. Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.