Recipe courtesy of Siba Mtongana

Antipasti Salad

Name: Antipasti Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 350 grams (12.5 ounces) exotic tomatoes, most quartered, some sliced; 250 grams (9 ounces) fresh mozzarella, sliced; 2 avocados, peeled, pitted and quartered; 140 grams (5 ounces) thinly sliced prosciutto crudo; 140 grams (5 ounces) sliced peppered salami; 4 figs, quartered; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic, minced; Pinch sugar; Sea salt and freshly ground black pepper; 15 grams (.5 ounces) fresh basil leaves, torn

Getting reviews...

This is one of my entertaining standards. I use a variety of tomatoes in different sizes--some halved and some sliced.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

350 grams (12.5 ounces) exotic tomatoes, most quartered, some sliced

250 grams (9 ounces) fresh mozzarella, sliced

2 avocados, peeled, pitted and quartered

140 grams (5 ounces) thinly sliced prosciutto crudo

140 grams (5 ounces) sliced peppered salami

4 figs, quartered

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

Pinch sugar

Sea salt and freshly ground black pepper

15 grams (.5 ounces) fresh basil leaves, torn

Directions

Arrange the tomatoes and mozzarella on a large serving platter. Add the avocados, prosciutto, salami and figs.
In a jar, combine the olive oil, balsamic, garlic, sugar and some salt and pepper. Mix until the sugar has dissolved.
Scatter the basil over the salad and drizzle with balsamic dressing.