This is a delicious and very flexible recipe that makes a beautiful appetizer.
There are many substitutions you can make but here I used pepperoncini, cherry peppers, sopresseta, salami, diced provolone, cauliflower, green and black olives, grape tomatoes, red and orange bell peppers, artichoke hearts, and mushrooms.
For the dressing, I use 2/3 C salad oil (you can use olive oil which adds a good flavor but be aware that when it’s cold olive oil can get greasy feeling in the mouth so I use a 50/50 blend), 1 T both garlic and onion powder, dash of lemon juice, 1/2 t dried red peppers, 1 t Italian seasoning, 1/2 t black pepper, 1/3 C good white wine vinegar and a clove of garlic.
I blend this in my Bullet blender to get the flavors very mixed.
Chop up you meats and cheeses
Cut up your vegetables
Toss all together and leave overnight in the refrigerator
Serve on a platter
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