Pepperoni & Mozzarella Antipasto Salad

Remove the skins from the roasted peppers. Tear the flesh parts of the peppers and remove all seeds. Place the torn peppers into a small bowl.

Heat a small pan to smoking hot. Add the vegetable oil, then add the artichoke quarters. Season with salt and pepper. Sauté the artichokes until golden brown. Remove from the pan and add to the bowl with peppers.

Cut the sundried tomatoes into slithers and add to the peppers and artichokes. Pour the oil from the marinated sundried tomatoes over the peppers, artichokes, and sundried tomatoes as part of your marinade.

Add the green olives, lemon zest, lemon juice, garlic clove, oregano stalk, and season with salt and pepper. Mix well, then cover the bowl and let it marinate for about 2 hours.

Strain and keep the marinade in the fridge to use as a salad dressing for another occasion.

Assemble the salad on a platter, starting with the butter lettuce and cucumber slices, followed by the peppers, artichokes, olives, and sundried tomatoes.

Top with pepperoni discs, mozzarella cheese, and capers. Using two forks, gently mix the salad. Sprinkle with the crispy onion sprinkles and garnish with torn basil leaves.

Serve with balsamic vinegar and pure olive oil on the side.