This is an amazingly simple salad that everyone loves. Take the flavors of an antipasta platter and toss it in a salad. I actually put toothpicks on the side so that people can create their own bites at a picnic or potluck but it can also be spooned onto a plate.
Chunks of salami (this was a chianti variety) and chunks of pepperoni. Chunks of low moisture mozzarella – this is not the time for a fresh mozz because it will add too much liquid. If you have trouble finding a “hunk” of pepperoni – ask your deli person to just cut you a 1/4lb HUNK vs. slicing it.
Here is where you can also be creative and colorful. I used black olives and rough chopped red bell pepper, purple onion, and marinated artichoke hearts. My daughter made this recently with yellow bell peppers, kalamata olives, red onions, and marinated artichoke hearts. She used her version on top of salad greens for a lunch and also for a mid-afternoon snacks. I’ve added marinated mushrooms also.
The other creativity is the dressing. I have used bottled Italian dressing, bottled balsamic dressing, homemade Italian dressing, a combination of both: Good Seasons dressing mix (made with slightly more vinegar and slightly less oil) but with the addition of some chopped garlic and a hearty scoop (1 Tbsp) Dijon mustard. I used that combo dressing for this version. It all depends on the taste you are looking for and how much time you have. It is best if you can make this early in the day or the night before you are going to serve it, so it has time to marinade. Truly a fun, colorful, satisfying salad that is great to share.