Antipasto salad
Delight in a symphony of flavors with this vibrant antipasto salad bursting with savory meats, cheeses, olives, and fresh vegetables. Perfect for a tantalizing start to any meal.
Ingredients:
- 1 garlic clove, finely grated
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 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
- 1 lemon
- 2 cups basil leaves
- Kosher salt, freshly ground pepper
Instructions:
- Combine minced garlic, olive oil, balsamic vinegar, dried oregano, and crushed red pepper flakes in a spacious bowl. Incorporate bell peppers, sliced onion, quartered artichoke hearts, cubed mozzarella, and diced salami; mix well to ensure everything is evenly coated. Season with salt and freshly ground black pepper. Allow the mixture to marinate for at least 15 minutes, stirring occasionally.
- Grate the zest of half a lemon over the prepared salad, then introduce torn basil leaves; toss gently to blend all the flavors. Adjust seasoning with additional salt and pepper if required.
- The salad (excluding the lemon zest and basil) is suitable for preparation a day in advance. Simply cover and refrigerate until ready to serve.
Summary:
- Calories: 1709 kcal
- Fat: 125 g
- Protein: 72 g
- Carbs: 94 g
- Potassium: 3267 mg
- Magnesium: 395 mg