Antipasto Salad

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon sea salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• 8 ounces chopped salami
• 8 ounces fresh mozzarella balls
• 6 ounces chopped prosciutto
• 2 cups halved grape tomatoes
• 1 cup chopped drained pepperoncini peppers
• 1 (14-ounce) can chopped drained artichoke hearts
• 1/2 cup kalamata olives
• 1/4 cup fresh basil, cut into ribbons

Instructions

1. Make the dressing: In a large bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper.
2. Add ingredients: Add the salami, mozzarella, prosciutto, tomatoes, pepperoncini peppers, artichoke hearts, and olives to the bowl.
3. Toss: Toss to combine.
4. Add basil: Add the fresh basil just before serving.

Note: You can make the salad ahead and store it in the refrigerator without the basil.