8ouncessoppressataor other hard salami, cut into small
8ouncessharp provolone cheesesliced
8ouncesmozzarella cheesefresh, sliced
2largetomatoescut
1 canartichokes14-ounce can, drained and quartered
½jarroasted red peppers6-ounce, drained and sliced
½cupKalamata olivespitted and coarsely chopped
¼cupgreen olivespitted and chopped
1tablespoonolive oilextra-virgin
3tablespoonsred wine vinegar
1pinchground black pepperto taste
¼cupbasil leavesfresh
Instructions
Combine Genoa and soppressata salami, provolone, mozzarella, tomatoes, and artichokes in a big bowl.
Cut the peppers and add them to the mix, along with about 3 tablespoons of the juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by red wine vinegar and black pepper. This Italian salad can be made ahead of time and refrigerated until serving.
Tear off the fresh basil leaves into bite-sized pieces and add to salad just before serving. Stir and serve.