Bite-Size Antipast-Salad

• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1/2 pound piece of sharp provolone, cut into pieces or crumbled into large pieces (sharp cheese like this can break up really easily)
• 1/2 pound bocconcini, bite sized pieces of mozzarella, plain or marinated, drained then halved with knife or kitchen scissors
• 2 whole roasted red peppers, drained and cut into pieces with knife or scissors
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 (14-ounce) can artichoke hearts in water, drained and quartered
• 24 slices pepperoni
• 1/3 pound deli sliced Genoa salami (not so thin on the cut) chopped with knife or scissors into bite size pieces
• 1 cup pitted fancy black and/or green pitted olives, like kalamata and Sicilian olives, located in bulk bins near the deli counter in your market
• 1/2 pint grape tomatoes, cut a few in 1/2 and leave a bunch whole
• 1 heart of romaine lettuce, cut into bite sized pieces with a knife or scissors
• 15 basil leaves, torn or snipped into slivers

1. Pour vinegar into bowl and whisk in extra-virgin olive oil and salt and pepper.
2. Add the cheeses, peppers, artichokes, pepperoni, salami, olives, tomatoes, lettuce and basil.
3. Toss the salad and chill then serve with supper.

balsamic vinegar, extravirgin olive oil, salt, provolone, mozzarella, red peppers, carrots, celery, water, pepperoni, deli, black andor, grape tomatoes, heart of romaine lettuce, basil

Taken from www.foodnetwork.com/recipes/rachael-ray/bite-size-antipast-salad-recipe.html (may not work)