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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
