1 Cup Of Each, Halved Red / Yellow Grape Tomatoes

1 Cup Of Torn, Loosely Packed Fresh Basil Leaves

60 Grams Of Thinly Sliced Salami – Or Substitute 1/2 Cup Canned Artichokes, Drained And Chopped

1 Cup Of Small Boccancini Cheese Balls

1/2 Cup Of Renee’s Spring Herb Italian Vinaigrette

4 Mason Glass Jars


Layer tomatoes in bottom of each jar.

Top with layer of salami and basil or basil and artichokes.

Cover with tomatoes then bocccancini balls.

Spoon 2 tablespoons of vinaigrette over the ingredients in each jar.

Cover tightly with lids.

Refrigerate until needed 2 hours or until chilled.

Before serving shake jar to mix ingredients, then pour onto plate to serve or eat directly from the jar.