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make-it-your-way antipasto salad

make-it-your-way antipasto salad

Adapted from Bon Appétit

A no-cook summer salad with a lemony, garlicky dressing. And salami. Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. For this antipasto salad recipe, you can substitute two medium red, orange, or yellow bell peppers but don’t use the green ones.

Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

  • 1 garlic clove, finely grated
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon crushed dried oregano
  • pinch of crushed red pepper flakes (optional)
  • 3 Italian long sweet peppers, thinly sliced into rounds (for less heat, remove seeds)
  • 1 small red onion, thinly sliced (about 2 ounces)
  • 1 14-ounce can artichoke hearts, drained, patted dry, halved
  • 8 ounces fresh mozzarella, torn into pieces
  • 4 ounces salami, very thinly sliced
  • kosher salt, freshly ground black pepper
  • zest from 1/2 lemon
  • 2 cups fresh basil leaves, freshly packed
  • 4 cups baby arugula, for serving

Instructions

  1. Mix garlic, oil, vinegar, oregano, and (optional) 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, for at least 15 minutes.

  2. Sprinkle the zest of half of a lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.

  3. Arrange baby arugula evenly on the platter or bowl. Top off with antipasto salad. Serve immediately.

Recipe Notes

Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill until ready to serve.