Antipasto Salad with Basil Dressing
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 large red bell peppers
- 1 cup packed fresh basil leaf
- 1 clove garlic
- 1⁄2 teaspoon salt
- 3⁄4 cup extra virgin olive oil
- 1⁄2 lb thinly sliced prosciutto
- 2 (8 ounce) water-packed fresh mozzarella cheese, drained,thinly sliced into rounds
- 4 large tomatoes, thinly sliced
- 1⁄4 cup kalamata olives or 1/4 cup other brine-cured black olives, pitted,coarsely chopped
directions
- Char peppers directly over gas flame or under broiler until blackened on all sides.
- Enclose in paper bag; let stand 10 minutes.
- Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree.
- With machine running, gradually blend in oil.
- Transfer basil oil to small bowl.
- (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.) Arrange ingredients on a large platter or in a large, shallow bowl, i.
- e.
- ,prosciutto around outside, cheese slices within circle of prosciutto and tomatoes within circle of cheese, top with pepper strips (or however you think it will look better).
- Sprinkle salad with olives; drizzle with some basil oil.
- Serve with remaining basil oil at table.
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RECIPE SUBMITTED BY
Vicky Bryant
Hickory, 0
I love to cook. Have cooked professionally and found it very rewarding and NEVER want to do it again even as much as I enjoyed it. Love new recipes, love those family traditional recipes too.
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<br>I love talking about recipes and passing them on. There's hardly a day that goes by that I don't talk to someone about cooking.