Mediterranean Salad with Tapenade Vinaigrette
This salad is best made at the height of summer when the tomatoes, peppers and cucumbers are right out of the garden and not the hothouse.
Ingredients
2 English cucumbers
3 large vine-ripened tomatoes
1 each red and yellow bell peppers
1 small red onion
1/2 cup prosciutto, diced
1/4 cup capers
1 recipe Tapenade Vinaigrette
1 cup bocconcini, cut into 1-inch cubes
1 cup mixed fresh herbs, chopped
2 tbsp salt and freshly ground black pepper to taste
Tapenade Vinaigrette:
1/6 cup sherry vinegar
1 clove roasted garlic, mashed
1 clove garlic, crushed
2 tsp black olive paste
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Makes 3/4 cup
Directions
Cut the cucumber into quarters lengthwise, then into 1-inch pieces. Cut the tomatoes in quarters, then into 1-inch chunks. Cut the peppers into 1-inch squares. Cut the red onion in half and slice lengthwise with the grain into very fine strips. Toss the vegetables with the prosciutto and capers. Drizzle with vinaigrette and gently stir in the bocconcini and herbs. Season with salt and pepper.
Tapenade Vinaigrette: Mix together the vinegar, garlic and olive paste. Gradually whisk in the olive oil. Season with salt and pepper.
Serves 8-10