2 Tbs balsamic vinegar
3 Tbs extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste
1/2 lb piece of sharp provolone, cut into pieces
1/2 lb bocconcini, bite-sized pieces of
mozzarella, plain or marinated, drained then halved
2 whole roasted red peppers, drained, and
cut into pieces with knife or scissors
2 carrots, chopped
2 celery ribs, chopped
1 can artichoke hearts in water - (14 oz), drained, quartered
24 slices pepperoni
1/3 lb sliced Genoa salami - (not so thin cut), chopped with knife into bite-size pieces
1 cup pitted fancy black and/or green olives
1/2 pint grape tomatoes, cut a few in 1/2
and leave a bunch whole
1 heart romaine lettuce, cut bite size
15 basil leaves, torn or snipped
into slivers


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.
This recipe yields 4 servings.