Recipe: <!-- -->Antipasti Salad<!-- -->

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped garlic or roasted garlic purée
• 1 teaspoon ground black pepper
• 6 tablespoons extra-virgin olive oil
• 6 cups chopped romaine lettuce, cut in 1-inch pieces
• 1 can (15-ounce) garbanzo beans (also called chickpeas), drained and rinsed
• 15 fresh basil leaves, torn into small pieces
• 1/2 cup fresh flat-leaf parsley
• 1 cup sliced jarred roasted red or yellow peppers
• 1 jar (6-ounce) marinated artichoke hearts, drained
• 1 cup pepperoncinis
• 1/2 cup pitted black olives, drained
• 3/4 cup roasted tomatoes
• 6 ounces fresh mozzarella, drained
• 3 ounces sliced pepperoni
• 3 ounces sliced Genoa salami