Description
Traditional appetizer, but also makes a great main dish on a hot summer day. Feel free to add cooked eggplant and/or zucchini slices to this dish to make it heartier.
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.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 6