ANTIPASTO SALAD WITH BASIL DRESSING
Categories Salad Food Processor Egg Olive Tomato Buffet Mozzarella Basil Bell Pepper Summer Grill/Barbecue Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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.
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Holly Rumsey
[email protected]This salad is a bit time-consuming to make, but it's worth the effort.
Bakare Ronke
[email protected]The basil dressing is amazing! I could drink it straight.
Emelda Tia
[email protected]This salad is a great way to use up leftover roasted vegetables.
ijayoma obasi
[email protected]I've never made an antipasto salad before, but this recipe made it so easy. I'll definitely be making it again.
The same
[email protected]This salad is perfect for a summer picnic or potluck.
Mary Mwai
[email protected]I love that this salad is so customizable. You can add or remove ingredients to suit your taste.
Famous Patricia
[email protected]This salad is a great way to get your daily dose of vegetables.
Kashiv Bhattarai
[email protected]I'm always looking for new antipasto salad recipes, and this one is a keeper. It's simple to make and absolutely delicious.
Abishek Bk
[email protected]This salad is so easy to make, and it's always a hit at parties.
Toufik Islam
[email protected]I love the combination of flavors in this salad. The sweet roasted vegetables, the salty mozzarella, and the tangy basil dressing are all perfect together.
Atisha Thapa
[email protected]This salad is a great way to use up leftover roasted vegetables.
Omar Hallak
[email protected]I've made this salad several times now, and it's always a success. My family and friends love it.
Murtaza Bhatti
[email protected]This salad is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Fozia Yasmin Fozia Yasmin
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
Thandekapercy Ncube
[email protected]The basil dressing is what really makes this salad. It's so flavorful and fresh.
Shehan rashmitha
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Tamikia Lotongo
[email protected]I'm not usually a fan of antipasto salads, but this one changed my mind. The roasted vegetables were perfectly tender, and the basil dressing was so good I could have eaten it on its own.
Pheladi Mothapo
[email protected]This antipasto salad was a hit at my last dinner party! The basil dressing was light and flavorful, and the combination of roasted vegetables, mozzarella, and salami was perfect.