Antipasti Salad
This is one of my entertaining standards. I use a variety of tomatoes in different sizes--some halved and some sliced.
- Total:
- 15 min
- Active:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
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.
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