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Olive Recipe - Antipasto Salid

Antipasto Salad

serves 1

3 oz. mixed baby greens
2 oz. roasted red bell peppers, cut into strips
2 oz. prosciutto, thinly sliced
1/4 cup whole Early California Olives
11 small Roma tomato, thinly sliced
2 oz. mozzarella cheese, fresh, water-packed, drained, and thinly sliced into rounds
1 Tbsp pesto sauce (prepared)
1 sprig fresh basil
2 Tbsp extra virgin olive oil
1/2 Tbsp balsamic vinegar
1 tsp garlic, minced
Salt and pepper, to taste

To prepare dressing:

  1. Whisk together in a small bowl balsamic vinegar and garlic.
  2. Add olive oil in a slow, steady stream, whisking constantly.
  3. Add salt and pepper to taste.

To prepare salad:

  1. In a large bowl combine baby greens, peppers, prosciutto, and olives with dressing. Toss to coat.
  2. Place in serving bowl.
  3. Arrange tomato and cheese slices on top of greens.
  4. Drizzle with prepared pesto.
  5. Garnish with fresh basil leaves.

Olives, a snack worth cheering about.

Early California Olives - an olive grower picks the harvest

Our growers put their hearts into producing the worlds best olives.

Early California Olives - Great Recipes

Olives are a time-honored food loved around the globe.