Ingredients

• 2 thick slices Calabrese round bread, cubed roughly in 1" pieces and toasted lightly on cookie sheet
• 1 roasted red pepper or yellow
• ½ sweet onion, chopped into 1" pieces and roasted
• ½ bulb fennel, chopped into 1" pieces and roasted
• 6 Kalamata olives, pitted, chopped roughly
• 1 roma tomato, diced and squeezed reserving juice
• ½ pint grapes or cherry tomatoes, cut some in half
• ¼ cup cubed mozzarella
• 2 green onions, chopped
• ½ cup fresh parsley, chopped (important)
• Snipped fresh oregano to taste sliced
• 1" pieces hot calabrese salami to taste if desired
• Lots of pepper
• Sundried tomatoes if desired

DRESSING:

• Small clove garlic, minced
• 1 tsp Dijon
• ½ tsp salt
• Splash each red wine and balsamic vinegar
• ¼ - ½ lemon, juiced
• ¼ cup (max) olive oil
• ¼ cup light Italian dressing (I just do this to lighten it up a bit, could just double up on above quantities)

Description

My Own Version Of The Classic. Technically A Salad But Best Served As A Meal!

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