Antipasto Salad

Ingredients

• 10 ounces mortadella (, cut into about 3 1/2 cups large dice)
• 8 ounces salami (, cut into about 1 1/2 cups large dice)
• 6 ounces smoked pastrami (, cut into about 1 1/4 cups large dice)
• 10 ounces provolone cheese (, cut into about 2 1/2 cups large dice)
• 16 ounces mild giardiniera (, drained and roughly chopped)
• 6 ounces pitted green olives (, about 1 1/2 cups sliced or halved)
• 6 ounces pepperoncini (, chopped with brine reserved)
• 3 tablespoons reserved pepperoncini brine
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon freshly ground black pepper

Instructions

1. 1

   In a large bowl, add the mortadella, salami, pastrami, provolone, giardiniera, pepperoncini, and green olives. In a small bowl, whisk together the pepperoncini brine, balsamic vinegar, and extra virgin olive oil then season with the black pepper and drizzle over the meats and cheese. Toss well and refrigerate for at least 1 hour for the flavors to mingle before serving. Add more pepperoncini brine for a tangier bite. Store for 3-4 days in the refrigerator.