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.