5 – 6 marinated artichoke hearts, cut in medium size pieces
¾ cup marinated roasted red peppers, cut into thin julienne
8 oz (250 g) mozzarella cheese, cut into ½ in (1 cm.) cubes
¾ cup salami, chopped
½ cup olives, pitted and chopped
¾ cup loosely packed fresh parsley leaves
¼ cup loosely packed fresh cilantro leaves
Salt
Pepper
Preparation:
Whisk red vinegar with olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
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