Italian Chef Salad Bread Bowl

READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) round loaf crusty bread
  • 6
    ounces bocconcini (1 cup, halved)
  • 5
    ounces provolone cheese, cut into 3/4-inch by 1/4-inch pieces
  • 4
    ounces prosciutto or 4 ounces deli ham, thinly sliced
  • 2
    large tomatoes, cut into wedges
  • 1
    cup assorted pitted deli olive
  • 3
    ounces pepperoni slices, 3/4 cup
  • 12
    cup red onion, sliced
  • 12
    cup Italian salad dressing
  • 5
    cups salad greens
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DIRECTIONS

  • Cut off top third of bread; cut into 3/4-inch pieces.
  • Place on baking sheet, let stand at room temperature about 1 hour to dry.
  • Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
  • Gently stir in salad greens and basil.
  • Spoon into bread bowl; serve any remaining salad in serving bowl.
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