cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 623 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 English cucumber
  • 2 cloves garlic
  • 1 pint grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • ½ cup Kalamata olives, pitted
  • ½ (8 oz) block mozzarella cheese
  • 16 slices prosciutto
  • 12 sun-dried tomatoes, oil-packed
  • 8 slices whole grain bread
  • 1 yellow bell pepper
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • Italian seasoning
  • mayonnaise
  • pure maple syrup
  • red wine vinegar
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 1 small bunch Italian (flat-leaf) parsley
    • 1 English cucumber
    • 1 pint grape tomatoes
    • 1 yellow bell pepper
  2. Shave leaves off the stems of the parsley; discard the stems and mince the leaves. Place in a medium bowl.
  3. Finely chop the olives and sun-dried tomatoes; add to the bowl with the parsley.
    • ½ cup Kalamata olives, pitted
    • 12 sun-dried tomatoes, oil-packed
  4. Peel and mince garlic; add to the bowl with the olives along with oil and spices. Stir to combine the tapenade.
    • 2 cloves garlic
    • 2 tsp extra virgin olive oil
    • 1 tsp Italian seasoning
    • ⅛ tsp black pepper
    • ⅛ tsp crushed red pepper
  5. Add vinegar, oil, maple syrup, salt, and pepper to a medium bowl; whisk to combine the dressing.
    • 4 tsp red wine vinegar
    • 2 tsp extra virgin olive oil
    • 1 tsp pure maple syrup
    • ½ tsp salt
    • ¼ tsp black pepper
  6. Trim off the ends of the cucumber; slice crosswise into thin rounds. Add to the salad bowl with the dressing.
  7. Halve the tomatoes and add to the salad bowl; stir to combine.
  8. Trim and thinly slice the bell pepper into rounds.
  9. Thinly slice cheese.
    • ½ (8 oz) block mozzarella cheese
  10. In a small bowl combine mayonnaise and vinegar; stir to combine.
    • ¼ cup mayonnaise
    • 2 tsp red wine vinegar
  11. Spread mayo over the bread and layer with cheese, prosciutto, bell pepper, and tapenade.
    • 8 slices whole grain bread
    • 16 slices prosciutto
  12. To serve, divide salad and sandwiches between plates. Enjoy!

Nutrition per Serving

Calories
623
Fat
38g
Net Carbs
37g
Protein
31g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • whisk or fork