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Ingredients
8 Ounces Genoa salami, cut into bite-size pieces
8 Ounces 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 oz) Can artichokes, drained, cut into bite-size pieces
1/2 (12 oz) Jar roasted red peppers, drained & sliced
1/2 Cup black olives, chopped
1/4 Cup green olives, chopped
1 Tablespoon extra-virgin olive oil
3 Tablespoons red wine vinegar
Freshly-ground black pepper, to taste
1/4 Cup shredded fresh basil leaves
Instructions
Combine the Genoa and hard 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 and 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.