Antipasto Salad with Dressing Recipe - Italian Cuisine

Ingredients

• 1 (16 oz (454 g)) can of artichoke hearts, drained and sliced
• 1 cup of diced celery
• 1 stick of diced pepperoni
• 1 cup of diced provolone cheese
• 0.5 cup of diced mozzarella cheese
• 0.5 cup of diced red onion
• 0.5 cup of pitted black olives
• 1 pt (473 ml) of cherry tomatoes
• 1 each of green and yellow pepper, cut into thin wedges
• 1 (10.5 oz (298 g)) can of drained chickpeas
• 0.5 cup of stuffed green olives
• 1 (16 oz (454 g)) can of cannellini beans
• 3 medium cloves of crushed garlic
• 3 tbsp of chopped fresh basil or 1 tbsp of dried basil
• 0.5 tsp of oregano
• 1 tbsp of parsley
• 0.5 tsp of salt (or to taste)
• pepper to taste
• 0.25 cup of balsamic vinegar
• 0.25 cup of red wine vinegar
• 1.25 cup of olive oil