Antipasto Salad

I love this antipasto so much I have made it about 6 times already. It has so much flavor and is satisfying on so many levels. I serve this by itself or with soup for lunch, as an appetizer before dinner, and sometimes I find myself with a spoon eating it right out of the fridge. Get the nicest salami you can afford (trust me, it makes a difference) and high quality fresh mozzarella.

from: Bon Appetit
serves: 4

1 garlic clove, finely grated
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon crushed dried oregano
pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 (14 ounce) can or jar artichokes, drained, patted dry, halved
1 (8 oz) ball fresh mozzarella, torn into pieces
4 ounces salami, thinly sliced
kosher salt + freshly ground black pepper
1 lemon
2 cups basil leaves

In a large bowl, mix garlic, oil, vinegar, oregano, and red pepper flakes.

Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and 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.

Do Ahead

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

 

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