Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut your cherry tomatoes in half lengthwise with a paring knife, and place in a large bowl.

Dice your roasted red peppers into pieces about 1 inch, place in the bowl.

Cut your green olives in half, remove the pit, and place in the bowl.

Slice up the artichokes into bite sized pieces, and place them in the bowl.

Cut the stems off of the pepperoncini, and discard. Slice them into bite sized pieces and place them in the bowl.

Cut your bocconcini in half and place them in the bow.

Remove leaves from parsley, discard the stems. Chop the leaves very finely, and place in the bowl.

Cut your lettuce into bit sized pieces, and place in the bowl

Grate garlic finely with a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or mince very finely with a chef’s knife.

To prepare your dressing, measure red wine vinegar into a medium bowl and add minced garlic. Season with salt and pepper. Whisk vinegar and garlic, and slowly pour the olive oil into the bowl in a thin stream, whisking constantly to emulsify.

Pour the dressing over the salad ingredients and toss together well. Serve immediately.