Antipasto salad

Antipasto salad


  • 330g (18 slices) marinated chargrilled eggplant
  • 150g marinated mixed chargrilled capsicum, torn into strips
  • 120g semi-dried tomatoes
  • 180g Fetta chease
  • 2 tbs balsamic glaze
  • 70g baby rocket leaves



  1. Arrange the eggplant, capsicum and tomato on a large serving platter.
  2. Carefully drain the feta, reserving the oil.
  3. Whisk the reserved oil and balsamic glaze in a bowl until well combined.
  4. Drizzle over the vegetables, reserving 1 tablespoon of the dressing.
  5. Crumble the feta and sprinkle over the vegetables.
  6. Combine the reserved dressing and rocket in a bowl.
  7. Top the vegetables with the rocket mixture.


Nutritional value (per serving):

  • Energy 1000kJ
  • Fat saturated 6.00g
  • Fat Total 18.00g
  • Carbohydrate sugars -0
  • Carbohydrate Total 12.00g
  • Dietary Fibre 2.50g
  • Protein 6.00g
  • Cholesterol – 0
  • Sodium – 0
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