Insalata di Mortadella

 Insalata di Mortadella

This is my version of a Neapolitan salad

In a cast iron pan broil a ¼” thick slice of mortadella, piercing it in several places, at 325, turning it over so both sides are lightly browned

Let cool and slice into 8-10 pie-shaped pieces and put in a bowl

Add to the bowl 16 sliced pitted black olives, ¼ cu pine nuts, ¼ cu cubed pecorino cheese, 16 cherry or grape tomatoes cut in half, thinly sliced small red onion, 12 whole basil leaves, then add balsamic vinegar and stir.