Antipasto Salad
A classic Italian antipasto salad featuring fresh mozzarella, salami, artichoke hearts, and colorful vegetables tossed in a zesty red wine vinaigrette with fresh basil.
6 servings
20 min
Ingredients
- •1 clove garlic
- •⅓ cup extra-virgin olive oil
- •¼ cup red wine vinegar
- •½ tsp crushed dried oregano
- •1 pinch crushed red pepper flakes
- •3 whole Italian long sweet peppers
- •1 whole red onion
- •1 can artichoke hearts
- •1 ball fresh mozzarella
- •4 oz salami
- •1 whole lemon
- •2 cups basil leaves
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
Cooking Instructions
- 1.
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.
15 min
- 2.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
5 min
- 3.
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
