8ouncessopressata or other hard salamicut into bite-size pieces
8ouncessharp provolone cheesecut into bite-size pieces
8ouncesfresh mozzarella cheesecut into bite-size pieces
2large tomatoescut into bite-size pieces
14ounce can artichokes, drained and cut into bite-size pieces
6ounce jar roasted red peppers1/2 of 12 ounce jar, drained and sliced
1/2cupKalamata olivespitted and coarsely chopped
1/4cupgreen olivespitted and chopped
3tablespoonsred wine vinegar
1dasjfreshly-ground black pepperto taste
1/4cup fresh basil leavesshredded
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.