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 (don’t use the green ones).
- 1 garlic clove, finely grated
- ⅓ cup extra-virgin olive oil
- 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
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.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Do Ahead: Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
Reviews SectionAbsolutely hands down the best Antipasto recipe. Made this recipe multiple times- works well with shallot in place of the red onion too!Omitted the Basil only because I forgot it at the store, used a little less onion, and it was amazing. The dressing reminded me of growing up as I was raised on red wine vinaigrette’s.Will add this to my go too’s.ThanksAnonymousBenicia, CA06/15/19I liked this salad waaaaay more than I thought I would. Italian peppers were a trick to find (I have a good grocer but they were pretty picked over) and I wanted something with a bit more flavor than just yellow/orange/red peppers. I admit, it's Hatch chile season and I was tempted to use a mild one, but wasn't brave enough this first time around! So I picked up a good orange pepper, then grabbed a jar each of cherry and banana peppers and diced some of those in---normally am not a fan but they did super well in this recipe---just be sure to give them a quick rinse to get the excess vinegar off after cutting since you already have it in the dressing here.This is a winner! the flavors are bright and flavorful. The only thing I changed is that I used sliced roasted red peppers from a jar. The cubanelle peppers didn't do much for me. I also added a chopped plum tomato since I had it on hand. The dressing is perfect and lent a great flavor to the dish. It also makes a great sandwich on a ciabatta roll with lettuce leaves on each side to keep it from getting soggy. I can't wait to make it again!AnonymousLower Hudson Valley08/04/18