INGREDIENTS
4 oz
Genoa salami
4 oz
Pepperoni, dry-cured
6 oz
Artichoke hearts
6
Campari tomatoes
1/4
Red onion, small
1 tbsp
Balsamic vinegar
1/4 cup
Castelvetrano olives, pitted and chopped
1/8 cup
Cherry peppers, hot
1
Red pepper, roasted
1 tbsp
Simply organic tuscan seasoning
1/3 cup
Olive oil, extra virgin
2 tbsp
Red wine vinegar
1/2 lb
Mozzarella, part-skim