Serve this hearty salad as a side to Philly steak sandwiches!

Spicy Antipasto Salad

Ingredients

2 large tomatoes, seeded and chopped
1 — 14 oz. can water-packed artichoke hearts, rinsed, drained and quartered
12 pepperoncini
1-1/2 cups cubed part-skim mozzarella cheese
1 cup cubed salami
1 cup minced fresh parsley leaves
1 cup pitted Greek olives, sliced
1 small red onion, thinly sliced
1/2 cup sliced pepperoni
1/2 cup capers, drained
3/4 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper

Directions

~In a large bowl, combine the first 10 ingredients.

~In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt, and pepper; pour over salad and toss to coat.

~Cover and refrigerate for at least one hour to allow flavors to blend.