Best Antipasto Brussels Sprouts Salad

delish.com

NancyD

subheading: DRESSING:

2 cloves garlic, grated or finely chopped (about ½ tsp.)

½ c. extra-virgin olive oil

2 tbsp. red wine vinegar

1 tsp. finely grated lemon zest

2 tbsp. fresh lemon juice

1 tbsp. honey

2 tsp. Dijon mustard

1 tsp. dried oregano

¼ tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

subheading: SALAD:

1 lb. Brussels sprouts, finely shredded

1 small red onion, thinly sliced (about ¾ c.)

1 pt. cherry tomatoes, halved

1 (8-oz.) ball fresh mozzarella, torn into bite-size pieces

6 oz. thinly sliced genoa salami, cut into ¼"-thick strips

1 c. roasted red peppers, patted dry, sliced

½ c. cubed provolone

½ c. pitted Castelvetrano olives, torn into small pieces

½ c. sliced peperoncini

½ c. shaved Parmesan, divided

1 c. fresh basil leaves, large leaves torn into smaller pieces, divided

Directions at delish.com

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