SUMMER SALAD IN A JAR
IngredientsServes 4 to 6
2 cups (500 ml) mini bocconcini, halved
2 tbsp (30 ml) sundried tomatoes, packed in oil and coarsely chopped
1 tbsp (15 ml) sundried tomato oil
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
¼ cup (60 ml) fresh basil, some left whole for garnish, all others shredded
⅓ cup (75 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
2 cups (500 ml) grape tomatoes, halved
6 small cucumbers, thinly sliced
2 large orange or yellow peppers, seeded and cubed
3 cups (750 ml) green lettuce of your choice
⅓ cup (75 ml) pine nuts, lightly toasted
½ cup (125 ml) cooked pancetta, coarsely chopped
- In a small bowl, combine bocconcini, sundried tomatoes, sundried tomato oil, garlic, salt, pepper and half the shredded basil. Set aside for 15 to 30 minutes.
- Meanwhile, prepare dressing by combining olive oil, balsamic vinegar and remaining shredded basil leaves. Taste and season with salt and pepper, as needed.
- To assemble, pour 2 tbsp (30 ml) of dressing into each jar, arrange a layer of grape tomatoes, followed by a layer of bocconcini mixture, a layer of cucumbers, a layer of yellow or orange peppers and repeat until the jar is three quarters full. This will vary depending on size of jar. Add lettuce on top. Garnish with pine nuts, pancetta and Parmesan shavings. Finish with a few small basil leaves.