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).
Ingredients
4 servings
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
Step 3
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
Leave a Review
Reviews (7)
Back to TopUsed marinated artichoke heart quarters and added their oil to the mix - made a great lunch for a few days. The basil was refreshing in the middle of our cold winter. Will definitely be making this more often.
Anonymous
Wheaton, IL
1/12/2022
This is an exellent recipe! Easily modified with what you have. I added some finely chopped sundried tomatoes and some chick peas as well. Only had apple cider vinegar and instead of olive oil used some from the jarred artichokes and some sundried toamto oil for extra flavour. OMG fabulous salad!
pgprincess
BC Canada
5/30/2020
美味的组合成分。增加了两倍recipe as a side salad with lasagna for a party of 11, and had leftovers but also compliments. Held back a little on the amount of red onions, but that's partly because recipe called for "small" red onion, and mine seemed more "medium." I really do wish that recipe writers would try, where possible, to suggest weights (of, e.g., onions, tomatoes, potatoes) rather than small, medium, and large.
mschooler
1/21/2020
Soooo Good!!! You've GOT to try this at home!!! Its so easy to make.
mgarreola
Union City, California
10/18/2019
I love this salad. I have made it 4 times.
davet444
chicago
4/4/2019
Why not green bell peppers? I mean I hate them anyway, but any reason besides the horrible taste? I haven't made it yet so don't take the one fork personal.
themarten
Salt Lake City
1/9/2019
I prefer marinated artichoke hearts to the canned one, so I used two 6 oz jars of grilled marinated artichoke hearts, and for the olive oil in the dressing, I poured from the jar - only 1/4 cup since there will be additional oil coming from the hearts. Other than that, I kept the recipe the same. As there are only the two of us, we ate it over two evenings, so we added the basil leaves on top of our serving the first night, and then tossed in more fresh basil leaves the second night. The second night, I added some marinated gigante beans and some seeded kalamata olives. Very tasty.
krf
Bellevue, WA
8/26/2018
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