Ingredients
- 3 (6.5 ounce) jars marinated artichoke hearts, undrained
- 1 (12 ounce) jar roasted red bell peppers, drained and sliced
- 1 (15 ounce) can black olives, drained
- 1 pound smoked provolone cheese, diced
- 1/3 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves, cut into thin strips
Description
A Great Way To Start Your Italian Meal! I Usually Serve It With Crusty Bread Slices That Have Been Toasted In The Oven Until Crisp For Dipping Into The Marinade. Keeps For A Week In The Refrigerator And The Longer It Stands The Better It Gets!
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