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Antipasto Salad

Servings: 4 to 6


  • 1/3 cup walnuts
  • 6 to 8 heir loom tomatoes, sliced into wedges
  • 8 to 9 oz. burrata, torn into small pieces
  • About 2 oz. baby greens and small basil leaves
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup halved black and green olives
  • 8 slices jamón Ibérico or prosciutto, torn
  • Good-quality aged balsamic vinegar


  • Scatter the walnuts over the bottom of a serving platter. Arrange the tomatoes and burrata over the walnuts. Top with the baby greens and basil. Drizzle with the oil, season to taste with salt and pepper, and gently toss. Scatter the olives over the salad, then drape with the jamón. Drizzle with the vinegar and serve.


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