Little Italy Meets the Lower East Side Salad

• 6 ounces prosciutto, cut into small cubes
• 6 ounces genoa salami, cut into small cubes
• 6 ounces mozzarella cheese, cut into small cubes (can substitute Provolone)
• 6 ounces pepperoncini peppers, thinly sliced
• 2 medium tomatoes, diced
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• salt and pepper, to taste

1. Combine first 5 ingredients in a large bowl.
2. Mix together the olive oil, red wine vinegar, Dijon mustard, salt and pepper in a separate small container.
3. Pour over salad.
4. Refrigerate for an hour.
5. Serve cold with a nice crusty bread for sopping up the dressing!

cubes, genoa salami, mozzarella cheese, pepperoncini peppers, tomatoes, olive oil, red wine vinegar, mustard, salt

Taken from www.food.com/recipe/little-italy-meets-the-lower-east-side-salad-435232 (may not work)