You can pretty much add whatever you want. Reserve some of the dressing for the second day as the salad will absorb it overnight. The original recipe came from the Lindsay Olive website.
Makes: 8 servings
Prep time: 20 minutes
Cook time: Overnight
- 8 oz salami, cubed (I used a package of sandwich salami slices)
- 8 oz aged Gouda cheese, cubed
- 1 pint cherry tomatoes
- 6 oz can whole black olives, drained
- 7 oz jar pimiento-stuffed olives, drained
- 2 cups drained, quartered marinated artichoke hearts
- 1 red bell pepper (you can substitute a jarred roasted red pepper if you wish)
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup olive oil
1. Roast the pepper on your grill until well charred. Let cool slightly then remove the charred skin, stem and seeds. Chop. Place in a large bowl.
2. Add the salami, cheese, tomatoes, olives, and artichokes to the bowl with the pepper.
3. In a small bowl, combine the vinegar, honey, garlic, salt and pepper. While whisking, slowly add in the olive oil. Pour 1/4 cup of the vinaigrette to the salad and stir to coat. Reserve the remaining vinaigrette in the refrigerator for the following day. Cover salad and refrigerate overnight. The next day, stir the salad and add more vinaigrette as needed.