Antipasto Tomato Salad

By The Canadian Living Test Kitchen

59 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	230230 cal
pro	6 g6g pro
total fat	19 g19g total fat
sat. fat	5 g5g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
chol	15 mg15mg chol
sodium	479 mg479mg sodium
% RDI:	-
calcium	1919 calcium
iron	1414 iron
vit A	2626 vit A
vit C	5252 vit C
folate	3434 folate

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All the savoury flavours of an antipasto platter are present here. For a hearty main-course salad, add 1 cup (250 mL) cubed salami.

Ingredients

1/4 1/4cup (50 ml) cup (50 ml)thinly sliced or diced red onion
1/3 cup (75 ml) black olives 1/3 1/3cup (75 ml) cup (75 ml)black oliveblack olives
1/2 1/2cup (125 ml) cup (125 ml)cubed smoked mozzarella cheese, mozzarella or bocconcini cheese
4 cups (1 L) arugula 4 4cups (1 L) cups (1 L)arugula or Boston lettuce leaves
4 large tomatoes , (about 1 lb/500 g)4 4large tomatotomatoes, (about 1 lb/500 g)
Basil Dressing:
1/4 1/4cup (50 mL) cup (50 mL)minced fresh basil, (or 1 tsp/5 mL dried)
1/4 cup (50 mL) extra-virgin olive oil 1/4 1/4cup (50 mL) cup (50 mL)extra-virgin olive oil
3 tbsp (50 mL) red wine vinegar 3 3tbsp (50 mL) tbsp (50 mL)red wine vinegar
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp (2 ml) each salt and pepper 1/2 1/2tsp (2 ml) tsp (2 ml)each salt and pepper

Preparation

In small bowl, cover red onion with cold water. Let stand for 10 minutes. Drain and pat dry.

Basil Dressing: Meanwhile, in large bowl, whisk together basil, oil, vinegar, garlic, salt and pepper.

Add olives, mozzarella cheese and red onion to dressing. Toss to combine. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Arrange arugula on platter. Cut each tomato into 6 wedges; arrange over arugula. Top with dressing mixture.

Source : Canadian Living Magazine: June 2005

Keywords : Appetizers; Vegetarian; Italian; Cheese; Tomatoes; Lettuce; Basil; Red onions;

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