Ingredients
2 large tomatoes, seeded and chopped1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered12 pepperoncini1-1/2 cups cubed part-skim mozzarella cheese1 cup cubed salami1 cup chopped fresh parsley1 cup pitted Greek olives, sliced1 small red onion, thinly sliced1/2 cup sliced pepperoni1/2 cup capers, drained3/4 cup olive oil1/4 cup white balsamic vinegar2 tablespoons minced fresh basil2 tablespoons minced fresh oregano2 teaspoons crushed red pepper flakes1 teaspoon salt1 teaspoon pepper
Preparation
In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend.
