Ingredients
- 1 (12 ounce) jar roasted red peppers, drained
- 16 slices fresh mozzarella cheese
- 16 thick slices ripe slicing tomato
- 32 leaves fresh basil
- Olive oil
- 1 pinch ground black pepper to taste
- 1 (4 ounce) can sliced black olives, drained (optional)
Directions
Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.
