MUFFULETTA SALAD

Muffuletta Salad



1 cup Italian olive salad, drained


1 cup diced salami (about 4 oz.)


¼ cup grated Parmesan cheese


¼ cup chopped pepperoncini


1 (2 ¼ oz.) can sliced black olives, drained


4 oz. provolone cheese, diced


3 celery ribs, chopped


½ red bell pepper, chopped


2 Tbsp. olive oil


¼ cup fresh Italian flat-leaf parsley, chopped


French bread crostini, for serving (or gluten free bread to make gluten free)


Directions:
Stir together first 9 ingredients (through olive oil). Cover and chill at least one hour before serving. Stir in parsley just before serving. Serve with French bread crostini. Stove leftovers in refrigerator for up to 5 days.