1 cup mixed cracked good quality olives, coarsely chopped
2 cups giardiniera salad, pickled cauliflower, hot peppers and carrots, drained
5 to 6 ribs celery from the heart, chopped
¼ cup soft sun dried tomatoes, chopped
1 fresh green bell pepper, seeded and chopped
½ red onion, chopped
½ pound stick salami, diced
½ pound thick cut ham, chopped
½ pound provolone, chopped
3 tablespoons red wine vinegar
¼ cup extra-virgin olive oil (EVOO), eyeball it
Salt and pepper
Yield
Serves: 4
Preparation
Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.
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Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.