Ingredients

• 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

Directions