3/4 cup green olives
1/4 cup Kalamata olives (or black olives for a milder salad)
1/4 cup roasted red peppers (about 2 ounces)
2 pepperoncini peppers
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon capers
1/2 teaspoon dry oregano
1/4 teaspoon black pepper
Small ciabatta roll
1 teaspoon olive oil
1 slice (about 1 ounce) provolone cheese
2 slices salami
1 ounce sliced turkey or ham
The olive salad recipe makes about 2 cups, enough for 4 sandwiches, and will keep in the refrigerator for two weeks.
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