1/2 block of hard cheese (I love using Comte French cheese)
1/4 red onion diced thin
1/2 cup Castellano olives sliced
1/4 cup peppercinis diced
1/2 cup cherry tomatoes, quartered
1 can cannellini beans, drained and rinsed
1/2 mix of chopped salami and Calabrese meats
1 bell pepper, roasted and chopped
1/2 chopped romaine
handful of arugula
For the dressing: 1/4 cup EVOO, 1/8 cup red wine vinegar, pinch of salt, 1 tsp black pepper, 1 tsp garlic, 1 tsp Italian seasoning
Directions:
Heat oven to Broil High Heat, place bell pepper on a piece of tin foil and broil for 15 minutes. Make sure to rotate the pepper every 5 minutes or so for even toasting. Let cool then remove the skin with your fingers, chop into small pieces.
Chop all your veggies and meats into bite sized pieces, drain and rinse the beans.
Mix up the salad dressing. (I like throwing everything into a small mason jar and then shaking it to mix well)
Put all veggies, meats, beans and salad dressing together in a large bowl. Mix well to coat everything with the dressing. Serve. Bon Appetit!