Ingredients
- 4 tomatoes, quartered and cut into small pieces
- 4 stalks celery, diced small
- 1/2 Margherita pepperoni
- 2 thick slices of Mastro genoa salami, cubed
- 2 thick slices of Fontinella cheese, cubed
- 1 pint giardiniera
- 10 pitted Sicilian olives, sliced
- 1 1/2 cup Folgarelli’s Marge’s Italian dressing
- 1/2 red onion, diced
Directions
Cut pepperoni stick in half lengthwise and then cut into thin half-moons by hand. Take pepperoncini from the giardiniera, remove stems and cut into small rings. Dice remaining giardiniera into smaller pieces. Toss all ingredients with dressing.