Sweet and Spicy Antipasto Salad

Name: Sweet and Spicy Antipasto Salad
Yield: 4 Servings
Ingredients: 6 long red sweet peppers or 4 red bell peppers, seeds removed; 6 red Fresno or other spicy red chiles, seeds removed; 6 garlic cloves, peeled; ½ cup plus 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 4 tablespoons red wine vinegar, divided; 1 Hungarian wax pepper, sliced; 1 Italian frying pepper, sliced; 8 ounces mozzarella, torn into pieces; 2 ounces cured fennel salami, thinly sliced; 2 teaspoons marjoram or oregano leaves; Slices of country-style bread, toasted (for serving)

By Chris MoroccoPhotography by Marcus Nilsson

July 19, 2016

Image may contain Food Dish Meal Platter Lunch Salad and Plant

Marcus Nilsson

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

Recipe information

Yield
4 Servings

Ingredients

6 long red sweet peppers or 4 red bell peppers, seeds removed

6 red Fresno or other spicy red chiles, seeds removed

6 garlic cloves, peeled

½ cup plus 1 tablespoon olive oil

Kosher salt, freshly ground pepper

4 tablespoons red wine vinegar, divided

1 Hungarian wax pepper, sliced

1 Italian frying pepper, sliced

8 ounces mozzarella, torn into pieces

2 ounces cured fennel salami, thinly sliced

2 teaspoons marjoram or oregano leaves

Slices of country-style bread, toasted (for serving)

Preparation

Step 1
Preheat oven to 300°. Combine sweet peppers, Fresno chiles, garlic, and ½ cup oil in a medium Dutch oven or other heavy lidded pot; season with salt and pepper. Cover and cook in oven until peppers, chiles, and garlic are tender, 60–75 minutes. Transfer to a medium bowl. Let cool, then stir in 3 Tbsp. vinegar. Let marinate at room temperature at least 30 minutes.
Step 2
Meanwhile, toss Hungarian wax pepper, Italian frying pepper, a pinch of salt, and remaining 1 Tbsp. vinegar in a medium bowl and let sit at room temperature until peppers are slightly softened, 8–10 minutes.
Step 3
Add mozzarella, salami, marjoram, and remaining 1 Tbsp. oil to bowl and toss to combine; season with salt and pepper.
Step 4
Transfer roasted sweet pepper mixture to a serving platter and top with salami mixture. Serve with toasted bread.
Step 5
Do Ahead: Sweet pepper mixture can be marinated 1 week ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 580 Fat (g) 48 Saturated Fat (g) 13 Cholesterol (mg) 60 Carbohydrates (g) 21 Dietary Fiber (g) 5 Total Sugars (g) 12 Protein (g) 16 Sodium (mg) 280

TagsSalad Italian European Bell Pepper Vegetable Fresno Chile Chile Mozzarella Cheese Dairy Salami Cured Meat Meat Hungarian Wax Pepper Summer Starter Side Nut Free Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes