Antipasto Salad (Print Version)

# Ingredients:

→ Dressing

01 - 3 tbsp extra virgin olive oil
02 - 1 tbsp white wine vinegar
03 - 1/4 tsp sea salt (to taste)
04 - 1/4 tsp black pepper (to taste)

→ Salad

05 - 8 oz salami, chopped
06 - 8 oz fresh mozzarella balls
07 - 6 oz prosciutto, chopped
08 - 2 cups grape tomatoes, halved
09 - 1 cup pepperoncini peppers, drained and chopped
10 - 1 14-oz can artichoke hearts, drained and chopped
11 - 1/2 cup kalamata olives
12 - 1/4 cup fresh basil, cut into ribbons

# Instructions:

01 - In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.
02 - Add the salami, mozzarella, prosciutto, tomatoes, pepperoncinis, artichoke hearts, and olives. Toss to combine.
03 - Add the fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)

# Notes:

01 - This easy antipasto salad can be made ahead - just add the fresh basil right before serving
02 - Serving size is approximately 1 cup

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