Antipasto Salad with Basil Dressing

Antipasto Salad with Basil Dressing
Photo by Pornchai Mittongtare


  • 2 8-ounce balls fresh water-packed mozzarella cheese
  • ¾ cup extra-virgin olive oil
  • ½ pound thinly sliced prosciutto
  • 1 garlic clove
  • 4 large tomatoes
  • 2 large red bell peppers
  • ¼ cup Kalamata olives or other brine-cured black olives
  • + 3 more ingredients
    • 1 cup fresh basil leaves
    • ½ teaspoon salt
    • 6 eggs

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. Transf...

View full recipe at Epicurious


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