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Antipasto Salad with Basil Dressing

Antipasto Salad with Basil Dressing Recipe

  • 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
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