Antipasto Salad

Name: Antipasto Salad
Yield: 4 servings
Ingredients: 1 1 garlic clove, finely grated; 1 1/3 cup extra-virgin olive oil; 1 1/4 cup red wine vinegar; 1 1/2 tsp. crushed dried oregano; 1 Pinch of crushed red pepper flakes; 1 3 Italian long sweet peppers, thinly sliced into rounds; 1 1 small red onion, thinly sliced, rinsed; 1 1 (14-oz.) can artichoke hearts, drained, patted dry, halved; 1 1 (8-oz.) ball fresh mozzarella, torn into pieces; 1 4 oz. salami, preferably fennel, thinly sliced; 1 1 lemon; 1 2 cups basil leaves; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Garlicky vinaigrette clings to sweet peppers, creamy mozzarella, and fennel salami in this make-ahead antipasto. Artichoke hearts and red onion round out the spread. Fresh basil and lemon zest brighten everything just before serving.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 garlic clove, finely grated
11/3 cup extra-virgin olive oil
11/4 cup red wine vinegar
11/2 tsp. crushed dried oregano
1Pinch of crushed red pepper flakes
13 Italian long sweet peppers, thinly sliced into rounds
11 small red onion, thinly sliced, rinsed
11 (14-oz.) can artichoke hearts, drained, patted dry, halved
11 (8-oz.) ball fresh mozzarella, torn into pieces
14 oz. salami, preferably fennel, thinly sliced
11 lemon
12 cups basil leaves
1Kosher salt
1freshly ground pepper

Instructions

Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.