Ingredients
10
10 servings
- •8 ounces Genoa salami, cut into bite-size pieces
- •8 ounces sopressata or other hard salami, cut into bite-size pieces
- •8 ounces sharp provolone cheese, cut into bite-size pieces
- •8 ounces fresh mozzarella cheese, cut into bite-size pieces
- •2 large tomatoes, cut into bite-size pieces
- •1 (14 ounce) can artichokes, drained and cut into bite-size pieces
- •0.5 (12 ounce) jar roasted red peppers
- •0.5 cup pitted and coarsely chopped Kalamata olives
- •0.25 cup pitted and chopped green olives
- •1 tablespoon extra-virgin olive oil
- •3 tablespoons red wine vinegar
- •freshly-ground black pepper, to taste
- •0.25 cup fresh basil leaves
Instructions
- Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
- Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
- Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
Nutritional Facts
Per 10 servings
- Calories: 383
- Carbohydrate: 8g
- Fat: 29g
- Fiber: 2g
- Protein: 22g
- Sugar: 2g
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