Antipasto Salad with Basil Dressing


  • ¼ cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped
  • 6 hard-boiled eggs, shelled, sliced into ¼-inch-thick rounds
  • 4 large tomatoes, thinly sliced
  • 2 8-ounce balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds
  • ½ pound thinly sliced prosciutto
  • ¾ cup extra-virgin olive oil
  • ½ teaspoon salt
  • + 3 more ingredients
    • 1 garlic clove
    • 1 cup (packed) fresh basil leaves
    • 2 large red bell peppers

1. 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. 2. Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil....

View full recipe at SpringPad


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