“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.” - by stronglive1
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 311 cal
- 16%
- Fat
- 23.2 g
- 36%
- Carbs
- 9.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Easy and on so tasty with fresh summer tomatoes and basil. A good balsamic would be great to really finish this along with a good hunk of bread or foccacia...." See more"
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