Thursday, April 14, 2011

Antipasto Salad with Sun-Dried Tomato Vinaigrette

Zucchini, yellow squash, and tomatoes are all now in season. This salad makes the most of these vegetables. I found the olives, roasted red pepper, and sun-dried tomatoes at the salad bar at the grocery store, so that I only needed to buy as much as I needed.

Antipasto Salad with Sun-Dried Tomato Vinaigrette
Serves 6

1 zucchini, sliced
1 yellow squash, sliced
3 tomatoes, cut into wedges
1 fresh mozzarella ball, diced
1/4 cup kalamata and green olives, sliced
1 roasted red pepper, diced
4 sun-dried tomatoes, finely diced
1 clove garlic
2 tablespoons olive oil
1 teaspoon white wine vinegar
1 teaspoon red pepper flakes
Salt and pepper

1. Combine zucchini, yellow squash, tomatoes, fresh mozzarella, olives, and red pepper.
2. Combine sun-dried tomatoes with garlic, olive oil, vinegar, red pepper, salt, and pepper.
3. Toss vegetables with sun-dried tomato vinaigrette.

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