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Prep Time: 15 minutesTotal: 15 minutesServings: 4Author : Rachael Ray : Food NetworkIngredients Remove All · Remove Spices · Remove Staples
2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and pepper 1/2 pound piece of sharp provolone, cut into pieces or crumbled into large pieces (sharp cheese like this can break up really easily) 1/2 pound bocconcini, bite sized pieces of mozzarella, plain or marinated, drained then halved with knife or kitchen scissors 2 whole roasted red peppers, drained and cut into pieces with knife or scissors 2 carrots, chopped 2 celery ribs, chopped 1 (14-ounce) can artichoke hearts in water, drained and quartered 24 slices pepperoni 1/3 pound deli sliced Genoa salami (not so thin on the cut) chopped with knife or scissors into bite size pieces 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 1/2 pint grape tomatoes, cut a few in 1/2 and leave a bunch whole 1 heart of romaine lettuce, cut into bite sized pieces with a knife or scissors 15 basil leaves, torn or snipped into slivers
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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.
