Worth a trip

Antipasto Salad

Name: Antipasto Salad
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions