Antipasto Tomato Salad
All the savoury flavours of an antipasto platter are present here. For a hearty main-course salad, add 1 cup (250 mL) cubed salami.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 230 |
| pro | 6 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 15 mg |
| sodium | 479 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 14% |
| vit A | 26% |
| vit C | 52% |
| folate | 34% |
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1/4 cup (50 mL) thinly sliced or diced red onion
1/3 cup (75 mL) black olives
1/2 cup (125 mL) cubed smoked mozzarella, mozzarella or bocconcini cheese
4 cups (1 L) arugula or Boston lettuce leaves
4 large tomatoes (about 1 lb/500 g)
Basil Dressing:
1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried)
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (50 mL) red wine vinegar
1 clove garlic, minced
1/2 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.
Additional Information
Source
Canadian Living Magazine: June 2005
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