Antipasto Salad II
""After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste."..."
INGREDIENTS
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8 ounces Genoa salami, cut into bite-size pieces
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8 ounces sopressata or other hard salami, cut into bite-size pieces
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8 ounces sharp provolone cheese, cut into bite-size pieces
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8 ounces fresh mozzarella cheese, cut into bite-size pieces
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2 large tomatoes, cut into bite-size pieces
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1 (14 ounce) can artichokes, drained and cut into bite-size pieces
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1/2 (12 ounce) jar roasted red peppers, drained and sliced
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1/2 cup pitted and coarsely chopped Kalamata olives
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1/4 cup pitted and chopped green olives
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1 tablespoon extra-virgin olive oil
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3 tablespoons red wine vinegar
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freshly-ground black pepper, to taste
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1/4 cup shredded fresh basil leaves
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