The "Kitchen Tip" suggests trying different kinds of salami in the salad. I made mine with sopressata, which was very tasty. You could also try finocchiona, Calabrese, or Genoa.

The more flavorful the tomatoes, the better the salad will taste. Chiarello's recipe doesn't say to seed the tomatoes, but I preferred to remove the pulpy, seedy centers from the heirloom tomatoes in my salad. The original recipe also merely says "vinegar" should be drizzled over the salad; use whatever sounds good to you. I recommend an aged balsamic.

Prep Time: 15 minutes
Yield: 8 to 10 servings

1 pound salami, cut into 1/4-inch dice
6 tomatoes, seeded and diced
1/2 cup fresh basil leaves (sliced if large)
1/2 pound mozzarella, cut into 1/2-inch dice
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Vinegar (such as balsamic or red wine), for drizzling

In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season to taste with salt and pepper, then drizzle with olive oil and vinegar. Toss well before serving.