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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all family picnics. Dried herbs can be used in a pinch. Ingredients:
2 large tomatoes, seeded and chopped |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
12 pepperoncini |
1-1/2 cups cubed part-skim mozzarella cheese |
1 cup cubed salami |
1 cup minced fresh parsley leaves |
1 cup pitted greek olives, sliced |
1 small red onion, thinly sliced |
1/2 cup sliced pepperoni |
1/2 cup capers, drained |
3/4 cup olive oil |
1/4 cup white balsamic vinegar |
2 tablespoons minced fresh basil |
2 tablespoons minced fresh oregano |
2 teaspoons crushed red pepper flakes |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend. Yield: 16 servings (1/2 cup each).
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