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Antipasto Salad Recipe

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This recipe for Antipasto Salad is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 garlic clove, finely grated
1/3c extra-virgin olive oil
1/4c red wine vinegar
1/2 tsp crushed dried oregano
Pinch of red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 14oz can artichoke hearts, drained, patted dry, halved
1 8 oz ball fresh mozzarella, torn into pieces
4 oz salami, preferably fennel, thinly sliced
Kosher salt and freshly ground pepper
1 lemon
2c basil leaves
Directions:
Directions:
Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onions, artichoke hearts, mozzarella, and salami. Toss to coat. Season with salt and pepper, if needed.
Let sit, tossing occasionally for at least 15 mins.
Zest half a lemon over salad and add basil; toss to combine. Season with more salt and pepper, if needed.

Salad without lemon zest and basil can be made 1 day ahead. Cover and chill.
Number Of Servings:
Number Of Servings:
4

 

 

 

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