INGREDIENTS
8 oz
Pepperoni slices, quartered
8 oz
Genoa salami, diced
1
jar (16 oz) Peperonchini peppers, drained and roughly chopped
8 oz
Mozzarella or provolone, cubed
1
jar (9.5 oz) Kalamata olives, drained
1 pint
cherry tomatoes, halved
1/2 cup
creamy Italian Dressing
1/3 cup
olive oil
3 tbsp
red wine vinegar
2 tsp
Italian seasoning