Antipasto Plate
Ingredients
- 1 large bunch or 10-ounce bag arugula
- 1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
- 1 12-ounce jar giardiniera (mixed pickled vegetables), drained
- 12 ounces Parmesan, crumbled into bite-size pieces
- 1 pound bocconcini (baby mozzarella balls) or one 1-pound ball of fresh mozzarella, cut into 1-inch cubes
- 1 6-ounce package thinly sliced salami, cut into bite-size pieces
- 8 ounces bresaola (air-dried salted beef) or prosciutto, cut into bite-size pieces
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- kosher salt and black pepper
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