2 Tablespoons Pompeian Organic Red Wine Vinegar

1/2 cup Pompeian Robust Extra Virgin Olive Oil

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 or Russet potatoes, with skins, quartered

1/2 cup Coppa or other hard salami, diced


  1. 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.
  2. 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.
  3. 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.
  4. Add the Coppa and toss gently. Let the salad cool to room temperature. Taste and correct the seasoning and serve, garnished with parsley leaves.