Sweet and Spicy Antipasto Salad
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
6
6
½
4
1
1
8
2
2
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.