Ingredients
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Garlic Paste in a Tube
- 1 tsp Dijon mustard
- 1 tsp Cento Italian Seasoning
- 1 can Cento Cannellini Beans, rinsed & drained
- 1 can Cento Chick Peas, rinsed & drained
- 1 jar Cento Quartered and Marinated Artichoke Hearts, drained
- 1 jar Cento Chefs Cut Roasted Peppers, drained & chopped
- 1/2 cup Cento Imported Pitted Castelvetrano Olives, halved
- 1/2 cup Cento Sliced Pepperoncini, reserve brine
- 4 oz Salami, cut into pieces
- 8 oz Mozzarella Pearls, halved
- 3 tbsp Cento Red Wine Vinegar
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large bowl, combine cannellini beans, chickpeas, artichoke hearts, roasted peppers, olives, pepperoncini, salami, and mozzarella. In a small bowl, whisk together olive oil, vinegar, garlic paste, Dijon mustard, Italian seasoning, pepperoncini brine, salt, and pepper until emulsified. Pour the dressing over the salad and gently toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving. Serves 6.
