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Antipasto Tomato Salad

All the savoury flavours of an antipasto platter are present here. For a hearty main-course salad, add 1 cup (250 mL) cubed salami.

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Prep Time: 25 | Cook Time: 20 | Ready In: 45
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US Metric

1/4 cup (50 ml) thinly sliced or diced red onion
1/3 cup (75 ml) black olives
1/2 cup (125 ml) cubed smoked mozzarella cheese, mozzarella or bocconcini cheese
4 cups (1 L) arugula or Boston lettuce leaves
4 large tomatoes, (about 1 lb/500 g)

Cooking Process:

In small bowl, cover red onion with cold water. Let stand for 10 minutes. Drain and pat dry.

Basil Dressing: Meanwhile, in large bowl, whisk together basil, oil, vinegar, garlic, salt and pepper.

Add olives, mozzarella cheese and red onion to dressing. Toss to combine. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Arrange arugula on platter. Cut each tomato into 6 wedges; arrange over arugula. Top with dressing mixture.

Nutritional Information:
cal 230
pro 6g
total fat 19g
sat. fat 5g
carb 10g
fibre 3g
chol 15mg
sodium 479mg
% RDI: -
calcium 1919 calcium
iron 1414 iron
vit A 2626 vit A
vit C 5252 vit C
folate 3434 folate
User Reviewsview all rating
Reviewed on: Aug 24, 2012 By
great recipe

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