large bunch or 10-ounce bag arugula
jar marinated roasted red peppers, drained and torn into bite-size pieces
jar giardiniera (mixed pickled vegetables), drained
Parmesan, crumbled into bite-size pieces
bocconcini (baby mozzarella balls) or one 1-pound ball of fresh mozzarella, cut into 1-inch cubes
package thinly sliced salami, cut into bite-size pieces
bresaola (air-dried salted beef) or prosciutto, cut into bite-size pieces
extra-virgin olive oil
red wine vinegar
kosher salt and black pepper
- Place 1 large handful of the arugula on each of 6 dinner plates.
- Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens.
- Drizzle the salads with the olive oil and vinegar and season with salt and pepper to taste. Gently toss.