8ounces ( 220 grams)Genoa salamisliced into bite-size pieces
8ounces ( 220 grams)sopressata sliced into bite-size pieces
8ounces ( 220 grams)provolone cheesecut into bite-size pieces
8ounces ( 220 grams)fresh mozzarella cheesecut into bite-size pieces
one14 ounces can artichokes drained and chopped
2largeRoma tomatoeschopped into bite sized pieces
6ounces jarred roasted red peppersdrained and sliced
3tablespoonsextra-virgin olive oil
3tablespoonsred wine vinegar
3cupshomemade garlic croutonsor dried out bread cubes
1/4cupshredded fresh basil leaves
freshly-ground black pepperto taste
flaked sea saltto taste
1/2cup Italian Salad Dressing
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.