Ingredients
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8 ounces Genoa salami, cut into bite-size pieces
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8 ounces sopressata or other hard salami, cut into bite-size pieces
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8 ounces sharp provolone cheese, cut into bite-size pieces
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8 ounces fresh mozzarella cheese, cut into bite-size pieces
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2 large tomatoes, cut into bite-size pieces
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1 (14 ounce) can artichokes, drained and cut into bite-size pieces
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½ (12 ounce) jar roasted red peppers
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½ cup pitted and coarsely chopped Kalamata olives
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¼ cup pitted and chopped green olives
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1 tablespoon extra-virgin olive oil
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3 tablespoons red wine vinegar
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freshly-ground black pepper, to taste
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¼ cup fresh basil leaves
Directions
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Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
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Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
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Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
Recipe Tip
You can use marinated artichokes instead of water-packed ones if desired.
Nutrition Facts (per serving)
| 383 | Calories |
| 29g | Fat |
| 8g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 383 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 13g | 64% |
| Cholesterol 74mg | 25% |
| Sodium 1784mg | 78% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 22g | 43% |
| Vitamin C 16mg | 17% |
| Calcium 323mg | 25% |
| Iron 1mg | 7% |
| Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
