Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
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. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).
Recipe information
Yield
4 servings
Ingredients
1 garlic clove, finely grated
⅓ cup extra-virgin olive oil
¼ cup red wine vinegar
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
1 lemon
2 cups basil leaves
Kosher salt, freshly ground pepper
Preparation
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.
Do Ahead: Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
Recipe notes
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