Antipasto Salad

Ingredients

• 1 garlic clove, finely grated
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 tsp. 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-oz.) can artichoke hearts, drained, patted dry, halved
• 1 (8-oz.) ball fresh mozzarella, torn into pieces
• 4 oz. salami, preferably fennel, thinly sliced
• 1 lemon
• 2 cups basil leaves
• Kosher salt, freshly ground pepper

Directions

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.
2. Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
3. Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.