Antipasto Salad with Basil Dressing


  • 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


    Roasted Bell Peppers, Prosciutto, And Olives Are Added To The Classic Italian Trio Of Tomatoes, Mozzarella, And Basil. Serve With Plenty Of...

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