2 tablespoons Pompeian Organic Red Wine Vinegar
2 large garlic cloves, peeled and very finely minced
1/4 teaspoon red pepper flakes, crushed
1/4 cup fresh parsley, finely minced
2 tablespoons tiny capers
1 large red bell pepper, roasted, peeled, seeded and thinly sliced
1 large green bell pepper, roasted, peeled, seeded and thinly sliced
1 small red onion, peeled, halved and thinly sliced
4 oz. medium size mushrooms, sliced
1 cup zucchini, diced
Salt and freshly ground black pepper
1 3/4 lbs. small red potatoes, with skins, quartered
1/2 cup Coppa or other hard salami, diced
- In a large serving bowl, combine the Pompeian Organic Red Wine Vinegar, Pompeian Robust Extra Virgin Olive Oil, garlic and pepper flakes and whisk until well blended.
- Add the parsley, capers, bell peppers, onion, mushrooms and zucchini. Season highly with salt and pepper and set aside for 30 minutes at room temperature.
- Bring salted water to a boil in a large pot, add the potatoes and cook until barely tender. Drain well and add the warm potatoes to the bowl with the giardiniera.
- Add the Coppa and toss gently. Let the salad cool to room temperature. Taste and correct the seasoning and serve, garnished with parsley leaves.