Antipasto Salad | Recipe Cart

Ingredients

• 1 garlic clove, finely grated
• ⅓ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• ½ 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
• Kosher salt, freshly ground pepper
• 1 lemon
• 2 cups basil leaves