A classic starter that also works well as a main dish on a hot summer day. To make this dish heartier, feel free to add cooked eggplant and/or zucchini pieces.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) jar roasted red peppers, drained
- 16 slices fresh mozzarella cheese
- 16 thick slices ripe slicing tomato
- 32 leaves fresh basil
- olive oil
- 1 pinch ground black pepper to taste
- 1 (4 ounce) can sliced black olives, drained (Optional)
Instructions
- Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 479 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I love it!
Had this today as part of a birthday dinner made for my nephew…just very simply used fresh tomatoes, sliced mozzarella ball, fresh basil and a tad of olive oil, then sprinkled w/pepper…fresh, nice addition to meal…it was very well received!
Easy and on so tasty with fresh summer tomatoes and basil. A good balsamic would be great to really finish this along with a good hunk of bread or foccacia.