How to make Italian Antipasto Salad

Whatever you call it, just don't call it Charcuterie.
Servings: 4
Ingredients:
1 1/2 log soppressata
1 log pepperoni or salami
1 jar pitted kalamata olives, drained
1 lb. provolone cheese
1 log fresh mozzarella
1 jar peperoncini, drained (reserve some of the juice for dressing)
2-3 stalks celery
1/2 red onion
Olive oil
White wine vinegar
Pepper to taste
Garlic powder to taste
Crushed red pepper to taste (optional)
Chop all ingredients: soppressata, pepperoni/salami, olives, provolone, mozzarella, peperoncini, celery, and onion. Put all chopped ingredients into a large bowl. Add enough olive oil just so everything is coated and mix. Add a splash of white wine vinegar, pepper, garlic powder, and crushed red pepper to taste. This is one of the few recipes where we don’t add salt, as all the ingredients have enough of it! Mix everything thoroughly.
Serve immediately or refrigerate and serve later.
Notes:
This salad is delicious no matter what, but we suggest making this about an hour ahead of your serving time, and refrigerate until serving as it allows the ingredients to marinate.

[@imseanmadden]

looks incredible