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Antipasto Salad

['1 garlic clove, finely grated', '1/3 cup extra-virgin olive oil', '1/4 cup red wine vinegar', '1/2 tsp. crushed dried oregano', 'Pinch of crushed red pepper flakes', '3 Italian long sweet peppers, thinly sliced into rounds', '1 small red onion, thinly sliced, rinsed', '1 (14-oz.) can artichoke hearts, drained, patted dry, halved', '1 (8-oz.) ball fresh mozzarella, torn into pieces', '4 oz. salami, preferably fennel, thinly sliced', '1 lemon', '2 cups basil leaves', 'Kosher salt', 'freshly ground pepper']

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.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

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