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For the Antipasto:
1/2 pound sopressata + 1/2 pound mortadella
1/2 pound sharp provolone + 1/2 pound cigliegine mozzarella
10 cherry tomatoes + 1 jar Botticelli mild Italian Antipasto
1 jar Botticelli Hot Italian Antipasto + 1/4 cup red wine vinegar
1 lemon, juice only + 1 tablespoon oregano + 1 clove garlic, grated
4 tablespoons extra virgin olive oil + salt & pepper as desired
Cut the Sopressata in 1/2 inch cubes and add to a large bowl.
Cut the Mortadella in 1/2 inch cubes and add to the bowl.
Cut the sharp Provolone and add the nowl.
Cut the cherry tomatoes in half and add to the bowl.
Add the Cigliegine mozzarella.

Drain the Botticelli mild and hot Italian Antipasto and add the contents to the bowl.
Add the wine vinegar, lemon juice and oregano.
Add 1 clove of garlic finely grated and the extra virgin olive oil.
Add salt & pepper as desired.
Mix well and let everything marinate for at least two hours and serve..

Recipe by: Rossella’s Cooking with Nonna

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