“This can be a meal in and of itself with some bread and wine. Our favorite way this past summer was just to make a Beer Butt chicken and have this salad - that was all that was needed. I got this recipe out of one of my magazines (Food, Gourmet, Bon Apetite....), I'm just not sure which one...”

Ingredients Nutrition


  1. Char peppers directly over gas flame or under broiler until blackened on all sides.
  2. Enclose in paper bag; let stand 10 minutes.
  3. Peel, seed, and slice peppers thinly.
  4. Combine basil leaves, garlic, and salt in processor and blend to coarse puree.
  5. With machine running, gradually blend in oil.
  6. Transfer basil oil to small bowl.
  7. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.) Arrange ingredients on a large platter or in a large, shallow bowl, i.
  8. e.
  9. ,prosciutto around outside, cheese slices within circle of prosciutto and tomatoes within circle of cheese, top with pepper strips (or however you think it will look better).
  10. Sprinkle salad with olives; drizzle with some basil oil.
  11. Serve with remaining basil oil at table.

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