Black & Green Olives
Dry Cured Italian Sausage (Bridford pepperoni from Walmart)
Artichoke Hearts (optional)
Crushed Red Pepper
Garlic, 2 cloves pressed
Red Wine Vinegar
Chop up the salad ingredients into small pieces and toss them into a big bowl. Rub the dried green herbs between your palms over the bowl to release their flavor. Add the crushed red and black peppers and stir well.
For the dressing, place the olive oil in a salad dressing bottle with the 2 cloves of garlic. Add 1/2 TBSP Dijon mustard and about an ounce of red wine vinegar. Put the lid on the bottle/jar and shake well until the dressing emulsifies. Toss the salad with the dressing and refrigerate for a minimum of one hour.