Antipasti Salad

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
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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

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

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