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Italian Chef Salad Bread Bowl

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“This can be a great main dish. I love bocconcini (mini mozzarella balls) and that is one of my favorite things about this salad. It is just delicious!”
1hr 25mins

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
  • 1 cup fresh basil leaf


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

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