Antipasto Salad

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. 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. 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. 3.

   Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.