Ingredients
The following ingredients have 4 Servings
- 8 ounces ( 220 grams) Genoa salami (sliced into bite-size pieces)
- 8 ounces ( 220 grams) sopressata (sliced into bite-size pieces)
- 8 ounces ( 220 grams) provolone cheese (cut into bite-size pieces)
- 8 ounces ( 220 grams) fresh mozzarella cheese (cut into bite-size pieces)
- one 14 ounces can artichokes ( drained and chopped )
- 1 cup Kalamata olives (sliced )
- 2 large Roma tomatoes (chopped into bite sized pieces)
- 6 ounces jarred roasted red peppers (drained and sliced)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 cups homemade garlic croutons (or dried out bread cubes)
- 1/4 cup shredded fresh basil leaves
- freshly-ground black pepper (to taste)
- flaked sea salt (to taste )
- 1/2 cup Italian Salad Dressing
Instruction
- Combine the Genoa and sopressata. provolone, mozzarella, tomatoes, olives,red peppers and artichokes in a bowl. Mix gently.
- Add in the olive oil and the balsamic vinegar,mixing throughout the meat/vegetables until coated.
- Toss the mixture with the garlic croutons then place into a large bowl. Cover and refrigerate for 2-3 hours, letting the bread soften a bit.
- When you are ready to serve, tear the fresh basil leaves into bite-sized pieces and gently mix them into the salad.
- Serve with the Italian dressing option on the side if desired, letting everyone drizzle the dressing on each individual salad, once they take a plate, or eat as is. Salt and pepper to individual taste.
