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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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) |
Directions:
1. 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.
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