Typically served as an appetizer, but this simple caprese salad recipe 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 jar roasted red peppers , 12 ounce
- 16 slices fresh mozzarella cheese
- 16 thicks slices ripe tomato
- 32 leaves fresh basil
- olive oil
- 1 can sliced black olives , 4 ounce
- 1 pinch ground black pepper to taste
Instructions
-
1
Cut roasted red peppers into 16 large pieces; set aside.
-
2
Place 1 tomato slice, 1 basil leaf, 1 mozzarella cheese slice, 1 roasted pepper piece, and 1 more basil leaf, starting at the edge of a serving platter. Continue arranging salad in same order, forming a spiral from outside to in, until all tomato slices, basil leaves, mozzarella slices, and roasted pepper pieces have been arranged; salad should end in center of platter.
-
3
Drizzle salad with olive oil; sprinkle with black olives and black pepper.
Nutrition Facts
Per serving
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