Antipasto Salad

Ingredients for Antipasto Salad

• 1 garlic clove, finely grated

• 80ml extra-virgin olive oil

• 60ml red wine vinegar

• 1/2 teaspoons 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 (400g) can artichoke hearts, drained, patted dry, halved

• 1 (230g) ball fresh mozzarella, torn into pieces

• 110g salami, preferably fennel, thinly sliced

• 1 lemon

• 2 cups basil leaves

• Kosher salt, freshly ground pepper

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.