Seasonal Salame Salad

This is a great recipe to transition from the long, warm days of summer to the shorter, cool fall days ahead. It features in-season tomatoes, fresh basil and Oberto Genoa Salame.

Ingredients:

1 cup (or 8 ounces) of crusty bread - torn into 1” cubes

6 Tablespoons olive oil

½ red onion - thinly sliced

2 garlic cloves - finely chopped

¼ cup red wine vinegar

1 teaspoon sugar

1 teaspoon salt

½ cup artichoke hearts - quartered + sliced

1 bell pepper - chopped into 1” pieces

1 pound (or 16 ounces) tomatoes - variety of shapes, sizes & colors; cut into 1” pieces

1 package Oberto Genoa Salame - thinly sliced

1 cup (or 8 ounces) fresh mozzarella - cut into ½” pieces

1 cup fresh basil leaves - finely chopped

Directions:

1. Prepare the bread: pre-heat oven to 425F. Toss the bread cubes with 2 Tbsp olive oil + sprinkle of salt. Bake until golden brown in the oven; approximately 15’. Keep a close eye so it doesn’t go from golden to burnt. 

2. In a small bowl combine: red onion, garlic cloves, red wine vinegar, sugar + 1 tsp salt. 

3. Prepare the salad: In a large bowl combine: artichoke hearts, bell pepper, tomatoes, Oberto Genoa Salame, mozzarella + basil. 

4. Add to salad: red onion mixture, bread pieces + remaining 4 Tbsp olive oil. 

5. Toss everything together & serve immediately.