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Bruschetta Caprese Salad with Margherita® Salami, Pepperoni and Capicola

prep time: 10 minutes

total time: 1.5-2 hour

Makes: 4 servings

It's easy to put a fresh spin on a classic caprese salad when you combine authentic salami, capicola and pepperoni with juicy tomatoes, fresh mozzarella and red onion.


  • 1 roasted yellow pepper (peeled and julienne)
  • 2 ounces Margherita® Genoa Salami (small dice)
  • 2 ounces Margherita® Capicola (thin sliced)
  • 2 ounces Margherita® Pepperoni (small dice)
  • 4 grape tomatoes or other variety (small dice)
  • 5 ounces fresh mozzarella (small dice)
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup red onion (small dice)
  • 2 tablespoons fresh basil (chopped)
  • 1 baguette, sliced and toasted with salt and cracked black pepper, to taste.


  1. Roast pepper over open flame and place in bag for 5 minutes. Rinse under water and julienne.
  2. Slice the Margherita® capicola and dice the salami and pepperoni. Continue uniform dicing with the tomatoes, mozzarella and red onion. Chop the fresh basil.
  3. In a small mixing bowl, combine all above ingredients EXCEPT the toasted baguette slices. Refrigerate for 1-2 hours.
  4. Arrange toasted baguettes on a small plate and top with marinated salad in the center.