Ingredients Jump to Instructions ↓

  1. 2 tablespoons balsamic vinegar

  2. 3 tablespoons extra-virgin olive oil Salt and pepper

  3. 1/2 pound piece of sharp provolone , cut into pieces or crumbled into large pieces (sharp cheese like this can break up really easily)

  4. 1/2 pound bocconcini , bite sized pieces of mozzarella , plain or marinated, drained then halved with knife or kitchen scissors

  5. 2 whole roasted red peppers, drained and cut into pieces with knife or scissors

  6. 2 carrots, chopped

  7. 2 celery ribs, chopped

  8. 1 (14-ounce) can artichoke hearts in water, drained and quartered

  9. 24 slices pepperoni

  10. 1/3 pound deli sliced Genoa salami (not so thin on the cut) chopped with knife or scissors into bite size pieces

  11. 1 cup pitted fancy black and/or green pitted olives, like kalamata and Sicilian olives, located in bulk bins near the deli counter in your market

  12. 1/2 pint grape tomatoes , cut a few in

  13. 1/2 and leave a bunch whole

  14. 1 heart of romaine lettuce , cut into bite sized pieces with a knife or scissors

  15. 15 basil leaves, torn or snipped into slivers

Instructions Jump to Ingredients ↑

  1. Pour vinegar into bowl and whisk in extra-virgin olive oil and salt and pepper. Add the cheeses, peppers, artichokes, pepperoni, salami, olives, tomatoes, lettuce and basil . Toss the salad and chill then serve with supper.


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