- 1 tbsp extra-virgin olive oil
- 2 1/3 cups giardiniera, drained and chopped, plus 2 tbsp brine
- 3/4 c fresh basil leaves, torn
- 1/2 c sliced pitted black & green olives
- 1/2 c chopped jarred Peppadew peppers
- 1 head romaine lettuce, shredded
- 2 oz sliced mortadella, cut into thin strips
- 2 oz sliced prosciutto, cut into thin strips
- 1 oz sliced capicola, cut into thin strips
- 1 oz sliced Genoa salami, cut into thin strips
- 2 oz piece aged provolone, shave
- croutons
Toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
Add the croutons to the salad and toss. Divide among bowls.
