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 MoroccoPhotographer 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 notes