Bite-Size Antipast-Salad

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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