Ingredients
Assorted breadsticks, baguette slices, or flatbread
1/2 pound soppressata, salami, or pepperoni, thinly sliced
1 small fennel bulb halved lengthwise, cored, and very thinly sliced
1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
1 1/4 cups (10 ounces) bocconcini or sliced fresh mozzarella
3/4 cup mixed olives
1 jar (10 ounces) artichoke hearts rinsed and drained well
1 jar (12 ounces) pepperoncini or pickled hot peppers drained
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
1/4 teaspoon crushed red pepper
5 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Preparation
Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.
