Antipasto Salad with Basil Dressing
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Epicurious.com
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1. Ingredients
- 2 large red bell peppers
- 1 cup packed fresh basil leaves
- 1 garlic clove
- 1/2 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 1/2 pound thinly sliced prosciutto
- 2 (8 ounce) balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds
- 4 large tomatoes, thinly sliced
- 6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds
- 1/4 cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped
Nutrition Info
Per Serving
- Calories: 751 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 64 g
- Protein: 28 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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 prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil.
Yield: 6 servings
3. Still Hungry?
Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil. Serve with plenty of crusty country bread.
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A true italian dish!
jonibaloney@sbcglobal.net - September 25, 2007 07:57:48 AM PSTWe vacationed in Italy this past summer, and since returning, we have longed to taste the authentic Italian cuisine that we experienced there. This recipe had all the authentic taste that we remembered from eating antipasto on our vacation and we thoroughly enjoyed it!! I'm so glad I tried it!!
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