Amy’s Antipasti salad
By
Amy Monthei
Salad
1 large log of fresh Mozzarella cheese – cubed
1 jar garlic stuffed olives
1 container of pitted kalamata olives
½ red onion thinly sliced
3-4 vine ripened tomatoes – chopped
1 tablespoon minced garlic
Fresh bazil to taste – rinsed and torn
Ground Black pepper to taste
Dressing
¼ cup balsamic vinegar
Extra Virgin Olive Oil (EVOO) to taste
½ lemon - juiced
Combine all ingredients in a large mixing bowl and drizzle with the Balsamic vinegar, drizzle the EVOO over the salad and squeeze ½ of the lemon over the salad. Fold all the ingredients together so everything is coated. Let the mixture sit in the refrigerator for a least 1 hour before serving so all the flavors can mingle together.
_._,_._,_
By
Amy Monthei
Salad
1 large log of fresh Mozzarella cheese – cubed
1 jar garlic stuffed olives
1 container of pitted kalamata olives
½ red onion thinly sliced
3-4 vine ripened tomatoes – chopped
1 tablespoon minced garlic
Fresh bazil to taste – rinsed and torn
Ground Black pepper to taste
Dressing
¼ cup balsamic vinegar
Extra Virgin Olive Oil (EVOO) to taste
½ lemon - juiced
Combine all ingredients in a large mixing bowl and drizzle with the Balsamic vinegar, drizzle the EVOO over the salad and squeeze ½ of the lemon over the salad. Fold all the ingredients together so everything is coated. Let the mixture sit in the refrigerator for a least 1 hour before serving so all the flavors can mingle together.
_._,_._,_
