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| Easy Antipasto |
| 1/2 c. olive oil 2 tbsp. red wine vinegar 1 tsp. coarse chopped oregano leaves (or 1 tsp. dried) 1 clove garlic, crushed 1/8 tsp. black pepper 1 jar (6 oz.) marinated artichoke hearts, drained 1 jar (7 oz.) roasted red peppers, drained 1/2 c. black or green olives 1 bulb fresh fennel, trimmed and cut into 6 wedges 4 oz. sharp provolone cheese 2 oz. thinly sliced Genoa salami Breadsticks |
| 1. Whisk oil, vinegar, oregano, garlic, and pepper together in a medium bowl. Add artichokes and stir to coat. Remove with a slotted spoon and arrange on a serving platter. Repeat with roasted peppers and olives. 2. Arrange fennel wedges, cheese cubes and salami on the platter. Garnish with olives. 3. Drizzle with remaining dressing. Serve with breadsticks. |