Tuscan Salad (Toskanski Salata)

This is a recipe I got at Hotel Kompas in Dubrovnik, Croatia. While at the hotel, I met the famous British actress Diana Rigg, star of the television series "The Avengers."  She was there on holiday and to partake of the excellent spa treatments as I was. We got to be friends and often dined and walked around town together. It was at the restaurant in the hotel we had this remarkable salad for lunch and I am glad I was able to duplicate the recipe. It is a great recipe for summer barbecues, picnics, or as a meal itself for a lunch or light evening supper.

Mixed greens, Romaine lettuce, Radicchio, Arugula, Iceberg lettuce, red cabbage, endive, spinach
1/2 pound hard salami sliced thin
1 container cherry or grape tomatoes red or yellow or both cut in half
1 can artichoke hearts, drained and chopped
1 medium red onion sliced into rings or diced
1 small can sliced black olives, drained
2 cloves of garlic finely minced
1 small jar green olives and pimento, drained & diced (can buy this already diced.)
1 box Tortellini pasta plain or tri-colored
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons distilled white vinegar
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1 teaspoon sugar
1 package Mozzarella cheese cubes or dice your own, use shredded if you like
2 tablespoons grated Parmesan cheese
Salt & pepper to taste
2 hard boiled eggs peeled and quartered for garnish

Cook the Tortellini according to package directions, then drain and set aside to cool. Chop all the greens into bite-size pieces and place in a large salad bowl. Meanwhile, slice the salami into narrow strips or small cubes and add to the greens along with the garlic, tomatoes, artichoke hearts, onion, both types of olives, and the Mozzarella cubes or shredded cheese. In a small bowl, mix the oil, vinegars, oregano, Italian seasoning, sugar, and grated Parmesan cheese. Whisk until blended. Taste the dressing and add salt and pepper to taste, keeping in mind that the olives and artichoke hearts already have plenty of of salt added. Add the Tortellini to the salad and gently mix in the dressing and toss until everything is coated being careful not to smash the pasta. Now drop in the cheese cubes and toss the salad as you would normally again. Garnish the top with the hard boiled egg quarters and chill at least 1 hour before serving.

NOTE: My Kuma would often substitute grilled chicken breast cut into strips instead of the salami and would crumble Feta cheese on top before serving.