Antipasto in lettuce bowls

Ingredients:

• 90 g Genoa salami, diced
• 90 g soppressata, diced
• 90 g fresh mozzarella, diced
• 90 g provolone, diced
• 1 jar (340 g) marinated artichokes, rinsed and chopped (reserve brine)
• 1 cup cherry tomatoes, quartered
• 1/2 cup chopped pitted Castelvetrano olives
• 10-12 crushed Peppadew peppers
• 1/4 cup red wine vinegar
• 14-16 firm lettuce leaves
• Chopped fresh basil for topping

Preparation:

1. In a bowl, combine salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, pepper, vinegar, and 1/4 cup of the artichoke brine. Spread the salad over the lettuce leaves. Sprinkle with basil.
   
   Note
   
   Sopressatta, a dry-cured sausage, is a dried sausage with soft grains of fat, filled with aromatic spices, and, depending on the region, mold. The sausage can be substituted with any dry-cured pork sausage.