Antipasto Salad with Basil Dressing

Name: Antipasto Salad with Basil Dressing
Yield: 6 Servings
Ingredients: 2 large red bell peppers; 1 cup (packed) fresh basil leaves; 1 garlic clove; 1/2 teaspoon salt; 3/4 cup extra-virgin olive oil; 1/2 pound thinly sliced prosciutto; 2 8-ounce balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds; 4 large tomatoes, thinly sliced; 6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds; 1/4 cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped

By Susan SimonPhotographer Pornchai Mittongtare

April 6, 2008

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Recipe notes