2largered bell peppershalved and seeded --OR-- 1 jar (12-ounce) roasted red bell peppers, drained and coarsely chopped
1large headcauliflowercut into small florets
½mediumred onionfinely chopped
1can (15-ounce)garbanzo beansdrained and rinsed
1jar (12-ounce)marinated artichoke heartsdrained with marinade reserved and coarsely chopped
1cuppitted Kalamata olivessliced
½cupchopped pepperoncini peppers
8ouncesMozzarella cheeseor Provolone, diced
4ouncesthinly sliced Italian salamisuch as Genoa or Soppressata, coarsely chopped
½cupchopped Italian parsley
Reserved marinade from artichoke hearts
½cupextra-virgin olive oil
¼cupred wine vinegar
1teaspooncrushed red pepper flakes
1teaspoondried Italian seasoning
Salt and freshly ground black pepperto taste
Preheat broiler to high. Place red bell pepper halves on a baking sheet and rub with olive oil. Place under the broiler and broil 10 to 15 minutes or until blackened. Immediately place another baking sheet the same size over the peppers or cover with aluminum foil. Let the peppers steam and rest for 15 minutes. Peel and coarsely chop. Transfer to a large mixing bowl.
Add cauliflower, red onion, garbanzo beans, artichoke hearts, olives, pepperoncini peppers, cheese, salami and parsley (or celery leaves). Toss to combine.
Whisk dressing ingredients together in a small bowl. Pour over salad and stir to combine. Garnish with additional parsley or celery leaves.
MAKE AHEAD: Salad keeps very well in the refrigerator for 3-4 days.