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Italian Tomato Salad

18 Italian black olives, pitted)
6 Large tomatoes, peeled and cubed
1 small red onion, thinly sliced and separated into rings

1 cup Genoa Salami, diced
1/2 cup fresh basil, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan, grated
3 tablespoons olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon red-wine vinegar

Mix salami, basil, cheeses, oil, capers, salt, pepper and vinegar
and pour over tomato mixture. Cover and refrigerate at least 2 hours
but no longer than 6 hours.

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