Little Italy Meets the Lower East Side Salad

This is a take on a recipe included in Mark Bittman's "101 Simple Salads for the Season," published in the *New York Times* in 2009 (it was #75). He just suggested ingredients, but did not give proportions; my addition (the Lower East Side?) is the Dijon mustard. Not the healthiest of salads, but some good!

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 6  ounces prosciutto, cut into small cubes
• 6  ounces  genoa salami, cut into small cubes
• 6  ounces mozzarella cheese, cut into small cubes (can substitute Provolone)
• 6  ounces  pepperoncini peppers, thinly sliced
• 2  medium tomatoes, diced
• 3  tablespoons olive oil
• 3  tablespoons red wine vinegar
• 1  tablespoon Dijon mustard
•  salt and pepper, to taste

Directions

1. Combine first 5 ingredients in a large bowl.
2. Mix together the olive oil, red wine vinegar, Dijon mustard, salt and pepper in a separate small container.
3. Pour over salad.
4. Refrigerate for an hour.
5. Serve cold with a nice crusty bread for sopping up the dressing!