2 romaine lettuce hearts, chopped
1/2 lb Genoa salami, diced
= (ask for it in 1 chunk at deli counter)
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped
= (this item is found on the Italian
foods aisle in jars or, in bulk
bins near olive section)
12 pitted black olives, coarsely chopped
= (such as Calamata)
12 jumbo green olives, pitted, and
coarsely chopped
1 small jar roasted red peppers - (8 oz), drained, diced
1 small jar marinated artichoke hearts - (6 oz), drained
2 Tbs balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt, to taste
Freshly-ground black pepper, to taste


Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.
This recipe yields 4 servings.