I am always looking for new salads. You might want to save this recipe for summer time when the basil is plentiful.

This salad brings back the time when I was cooking for an opera company in Italy.  The fresh ingredients there were incomparable and there was olive oil stored in great barrels in the cellar.  The olive oil came from the trees behind the facility everyone was living at.  It was quite an experience! And there was wine at every meal except breakfast.  The Italians know how to eat!

1 large garlic clove, finely chopped
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp. dried oregano, crushed
Pinch of red pepper flakes (optional)
3 sweet peppers, thinly sliced into bite-size pieces
1 small red onion, thinly sliced
1 14-oz. can artichoke hearts, drained, patted
dry and halved
1 8 oz. ball fresh mozzarella, torn into pieces
4 oz. salami, thinly sliced
salt and pepper, 1 lemon
1 cups fresh basil leaves, torn

Mix garlic, oil, vinegar, oregano and pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella and salami and toss to coat. Season with salt and pepper. Let sit, tossing occasionally, at least 15 minutes .
Zest half of the lemon over salad and add basil, toss to combine. Season with more salt and pepper if needed.
This salad can be made a day ahead without the lemon and basil. Serve with a crusty bread.

Dunham's Sports

Upcoming Events

15 Jul 2019
06:30PM - 08:30PM
VBS at Holland's Chapel UMC
16 Jul 2019
02:00PM -
Achieving National Board Tips & Tricks
16 Jul 2019
06:30PM - 08:30PM
VBS at Holland's Chapel UMC
17 Jul 2019
06:30PM - 08:30PM
VBS at Holland's Chapel UMC
18 Jul 2019
IMPACT summer workshop for educators

Like The Clarion on FB!

© The Clarion - 2018

Designed and maintained by Aldrich Publishing, LLC.
All rights reserved. All articles, photographs and other content are property of The Clarion Newspaper. Do not reproduce or copy without permission.