Categories: December2013, Faves, Italian, PotLuck, Salads

Ingredients

• 1 pint grape tomatoes, halved
• 1 clove garlic, unpeeled
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 (6.27 ounce) jars marinated quartered artichoke hearts, preferably grilled, drained but not rinsed
• 1 cup kalamata olives, halved
• 8 ounces fresh mozzarella, cubed
• 4 ounces sliced salami or mini pepperoni
• 1/2 small red onion, sliced thin
• 2 ounces parmesan, diced small
• 1/4 cup minced parsley
• 1/4 cup pepperoncini, sliced
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil

Directions

1. Heat the oven to 350 degrees. Arrange the tomatoes cut side up on a baking sheet; place the garlic on the

2. baking sheet. Bake until the tomatoes are slightly shriveled and the garlic is soft, about 30 minutes. Cool to room temperature.

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