fresh basil leaves
bottled red wine vinegar dressing
small head romaine, cut into 1-inch pieces
7-ounce jar roasted red peppers, drained and cut into thin strips
12-ounce jar pepperoncini, drained
12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
oil-cured black olives
marinated bocconcini, or 1 large mozzarella ball, cut into strips
dried red pepper flakes
- In a food processor, puree the basil and dressing until smooth.
- In a large bowl, combine the romaine, roasted red peppers, pepperoncini, artichokes, olives, bocconcini, pepperoni, and red pepper flakes.
- Toss with the basil dressing.