Ingredients
- 8 ounces Genoa salami cubed
- 5 ounces prosciutto chopped
- 4 ounces provolone cheese cubed
- 4 ounces fresh mozzarella balls
- 2 cups cherry tomatoes halved
- 1 cup artichoke hearts quartered and drained
- 1/2 cup kalamata olives pitted
- 1/2 cup green olives pitted
- 1/4 cup roasted red peppers chopped
- 3/4 cup pepperoncini peppers chopped
- 1/4 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup fresh basil leaves torn
Instructions
- Prepare the meats, cheeses, and vegetables.
- In a large bowl, combine the salami, proscuitto, provolone, mozzarella, tomatoes, artichokes, olives and peppers; gently fold to evenly disperse them.
- Whisk together olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad components and toss to coat evenly. Adjust salt and pepper and add fresh basil right before serving.