Antipasto Tomato Salad

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 1/4 cup (50 ml) red onion
  • 1/3 cup (75 ml) black olive
  • 1/2 cup (125 ml) smoked mozzarella cheese mozzarella or bocconcini cheese
  • 4 cups (1 l) arugula
  • 4 cups (1 l) Boston lettuce leaves
  • 4 tomatoes (about 1 lb/500 g)
Basil Dressing:
  • 1/4 cup (50 ml) 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) salt and pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 479 mg
  • Protein 6 g
  • Calories 230.0
  • Total fat 19 g
  • Cholesterol 15 mg
  • Saturated fat 5 g
  • Total carbohydrate 10 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Antipasto Tomato Salad

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