Sweet and spicy antipasto salad

Indulge in a tantalizing blend of sweet and spicy flavors with this delectable antipasto salad. Savor the vibrant ingredients in every bite!

Ingredients:

• long red sweet peppers or 4 red bell peppers, seeds removed
• red Fresno or other spicy red chiles, seeds removed
• garlic cloves, peeled
• cup plus 1 tablespoon olive oil
• Kosher salt, freshly ground pepper
• tablespoons red wine vinegar, divided
• Hungarian wax pepper, sliced
• Italian frying pepper, sliced
• ounces mozzarella, torn into pieces
• ounces cured fennel salami, thinly sliced
• teaspoons marjoram or oregano leaves
• Slices of country-style bread, toasted (for serving)

Instructions:

1. Preheat the oven to 300°F. Mix together sweet bell peppers, Fresno chiles, garlic, and half a cup of oil in a medium-sized Dutch oven or another heavy pot with a lid; add salt and pepper. Cover the pot and cook in the oven until the peppers, chiles, and garlic are soft, which takes about 60 to 75 minutes. Once done, transfer the mixture to a medium bowl. Let it cool down, then add 3 tablespoons of vinegar. Allow the mixture to marinate at room temperature for at least 30 minutes.
2. While waiting, combine Hungarian wax peppers, Italian frying peppers, a pinch of salt, and the remaining tablespoon of vinegar in a medium bowl. Let it sit at room temperature until the peppers slightly soften, around 8 to 10 minutes.
3. Mix mozzarella, salami, marjoram, and the remaining tablespoon of oil in the bowl; toss everything together and season with salt and pepper.
4. Now, move the roasted sweet pepper mixture to a serving platter and add the salami mixture on top. Serve it with toasted bread.
5. Preparation Tip: The sweet pepper mixture can be marinated in advance and kept in the fridge for up to 1 week. Make sure to cover it before storing.

Summary:

• Calories: 2416 kcal
• Fat: 195 g
• Protein: 80 g
• Carbs: 101 g
• Potassium: 3218 mg
• Magnesium: 245 mg