Antipasto Sylvia Salad Recipe
Sundry tomatoes, provolone, prosciutto, and grilled eggplant.
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Ingredients
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Salad Base
Dressing
Method
Preparing the Salad
- 1
Prepare the Ingredients
Gather all the salad base ingredients: sundried tomatoes, provolone cheese, prosciutto, grilled eggplant, and mixed salad greens. Dice the grilled eggplant into bite-sized pieces if not already done.
- 2
Combine the Salad Base
In a large mixing bowl, add the mixed salad greens, diced grilled eggplant, sundried tomatoes, cubed provolone cheese, and thinly sliced prosciutto. Toss gently to combine all the ingredients.
Making the Dressing
- 3
Mix the Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper until well combined.
- 4
Dress the Salad
Drizzle the dressing over the salad mixture in the large bowl. Toss gently to coat all the ingredients evenly with the dressing.
Serving the Salad
- 5
Serve
Divide the salad into serving bowls or plates. Optionally, garnish with additional black pepper or fresh herbs if desired. Serve immediately.
