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Antipasto

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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).

4 servings

Step 1

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.

Step 2

Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.

Step 3

Do Ahead: Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.