Adapted from Bon Appétit
A no-cook summer salad with a lemony, garlicky dressing. And salami. 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. For this antipasto salad recipe, you can substitute two medium red, orange, or yellow bell peppers but don’t use the green ones.
Mix garlic, oil, vinegar, oregano, and (optional) 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, for at least 15 minutes.
Sprinkle the zest of half of a lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Arrange baby arugula evenly on the platter or bowl. Top off with antipasto salad. Serve immediately.
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill until ready to serve.