Antipasto Salad | Recipe Cart
A no-cook summer antipasto salad with a lemony, garlicky dressing. And salami.
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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
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