Italian Grazing Salad

Italian Grazing Salad

For the salad:

1 cup Mortadella, cut in ½ inch long bâtonnets (short sticks)

1 cup Genoa salami, cut in ½ inch long bâtonnets (short sticks)

1 ½ cups provolone cheese, cut into ½ inch cubes

1 ½ cups Parmesan cheese, shaved thin with a peeler

1-2 balls fresh mozzarella, pulled into strips

1 ½ cups cherry tomatoes, cut in half

1 cup pitted Castelvetrano olives

1 English cucumber, cut into ½ inch chunks

½ head of radicchio, cored, chopped into ¾-inch pieces

2 cups arugula

1-2 endive, leafed

red wine vinaigrette, recipe below

Combine all ingredients for the salad and dress with as much of the vinaigrette as desired.

Red Wine Vinaigrette:

4 tablespoons red wine vinegar

¼ cup of your favorite mayonnaise

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

¾ cup olive oil

salt & pepper, to taste

Whisk together the red wine vinegar, mayonnaise and spices. Stream in the olive oil, whisking, until the dressing is emulsified. Season to taste with salt and pepper.