Antipasto Salad – a delicious recipe with garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper, Italian long sweet peppers. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
2
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
3
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
351
kcal
Calories
25
g
Fat
22
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 garlic clove, finely grated, 1/3 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1/2 tsp. crushed dried oregano, and more.
Yes, Antipasto Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
