Italian Recipe

Prepare salami

If salami slices are large, fold each slice into halves or quarters and arrange on a serving platter in an even layer. Reserve space for other ingredients.

Prepare mozzarella

Pat the mozzarella ball dry with paper towel. Tear into bite‑size pieces (roughly 1" pieces) and scatter evenly over/around the salami on the platter.

Rinse and drain the chickpeas thoroughly; pat them dry with a towel. If you prefer a slightly crisp texture, heat 1 tsp olive oil in a skillet over medium heat and sauté chickpeas for 4–5 minutes, until just beginning to brown. Allow to cool slightly, then mound on the platter next to the salami and mozzarella.

Slice marinated tomatoes into bite‑size strips or quarters and distribute them across the platter with the basil leaves interspersed for color and aroma.

Make pepperoncini vinaigrette

In a small bowl or jar, combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 2 tbsp finely chopped pepperoncini, 1 tsp Calabrian chili paste, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, honey or Calabrian chili to preference.

If the pepperoncini are very wet from brine, blot them before chopping so the vinaigrette does not become too watery.

Drizzle about half of the vinaigrette evenly over the assembled salami, mozzarella, chickpeas and tomatoes. Toss gently in place with two spoons or slightly shift pieces so the dressing coats the components without tearing the mozzarella.

Finish with 1/2 tbs fresh lemon juice and 1 tsp extra virgin olive oil drizzled over the top to brighten flavors. Scatter remaining basil leaves and, if desired, an extra small dollop (about 1/4 tsp) of Calabrian chili on top for heat.

Let the platter sit 5–10 minutes to allow flavors to marry, then serve at room temperature. Provide extra vinaigrette on the side.