Spicy Antipasto Salad

• 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 chopped fresh parsley
• 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

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.

tomatoes, water, pepperoncini, mozzarella cheese, cubed salami, parsley, olives, red onion, pepperoni, capers, olive oil, white balsamic vinegar, fresh basil, fresh oregano, red pepper, salt, pepper

Taken from www.tasteofhome.com/recipes/spicy-antipasto-salad/ (may not work)