Antipasto Salad with Basil Dressing

Gluten Free
Dairy Free
Health score
24%
Antipasto Salad with Basil Dressing
45 min.
6
397kcal

Suggestions


Looking for a vibrant and flavorful dish that will impress your guests without compromising on dietary needs? Our Antipasto Salad with Basil Dressing is the perfect solution! Packed with gluten-free and dairy-free ingredients, this delightful salad brings a harmonious blend of textures and flavors to your table. In just 45 minutes, you can create a colorful centerpiece that serves six, making it ideal for gatherings or a refreshing side dish to your favorite meals.

This salad features a delightful array of ingredients, from the rich taste of thinly sliced prosciutto to the savory punch of Kalamata olives. Each component shines through, but it’s the homemade basil dressing that truly elevates the dish, infusing it with a fresh and aromatic flavor profile that you'll crave again and again. The process of charring the red bell peppers adds a smoky sweetness, while the hard-boiled eggs contribute a hearty, protein-packed element that balances the richness of the olive oil.

Perfect for any occasion, whether it's a family barbecue or a chic dinner party, this Antipasto Salad will surely be a hit. Impress your friends with your culinary skills and treat your taste buds to an explosion of Mediterranean flavors. Dive into this healthy yet indulgent dish and enjoy every bite!

Ingredients

  • cup basil leaves fresh packed ()
  •  garlic clove 
  •  hardboiled eggs shelled sliced into 1/4-inch-thick rounds
  • 0.3 cup kalamata olives black pitted coarsely chopped
  • 0.8 cup olive oil extra-virgin
  • 0.5 pound pancetta thinly sliced
  • large bell peppers red
  • 0.5 teaspoon salt 
  • large tomatoes thinly sliced
  • 16 ounce water-packed mozzarella cheese fresh drained thinly sliced into rounds

Equipment

  • bowl
  • broiler

Directions

  1. Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.
  2. Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil.
  3. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)
  4. Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips.
  5. Sprinkle salad with olives; drizzle with some basil oil.
  6. Serve with remaining basil oil.

Nutrition Facts

Calories397kcal
Protein27.47%
Fat62.85%
Carbs9.68%

Properties

Glycemic Index
28.33
Glycemic Load
2
Inflammation Score
-10
Nutrition Score
28.939130078191%

Flavonoids

Naringenin
0.83mg
Apigenin
0.02mg
Luteolin
0.4mg
Kaempferol
0.12mg
Myricetin
0.17mg
Quercetin
0.84mg

Nutrients percent of daily need

Calories:396.77kcal
19.84%
Fat:27.71g
42.64%
Saturated Fat:7.76g
48.48%
Carbohydrates:9.61g
3.2%
Net Carbohydrates:6.74g
2.45%
Sugar:6.09g
6.77%
Cholesterol:238.66mg
79.55%
Sodium:767.94mg
33.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.25g
54.5%
Selenium:74.44µg
106.35%
Vitamin C:87.47mg
106.03%
Vitamin A:3272.55IU
65.45%
Vitamin B3:10.36mg
51.8%
Vitamin B12:2.69µg
44.78%
Vitamin B6:0.67mg
33.66%
Vitamin K:32.5µg
30.96%
Phosphorus:290.56mg
29.06%
Vitamin B2:0.42mg
24.86%
Vitamin E:3.47mg
23.14%
Potassium:690.06mg
19.72%
Folate:71.27µg
17.82%
Vitamin B1:0.24mg
15.86%
Iron:2.77mg
15.39%
Vitamin D:2.16µg
14.39%
Manganese:0.29mg
14.29%
Vitamin B5:1.31mg
13.15%
Magnesium:50.14mg
12.53%
Zinc:1.85mg
12.36%
Fiber:2.86g
11.46%
Copper:0.16mg
8.17%
Calcium:67.54mg
6.75%
Source:Epicurious