SALMON ANTIPASTO

1/2 fresh tomatoes, wedged

1/3 cucumbers, wedged

1/4 bell pepper, wedged

several, red onion, rings

mixed olives of Kalamata & Manzanilla

chunk feta cheese, sliced in sticks

small wedge of brie cheese

small wedge of gouda or cashcaval

several slices of smoked salmon

salt & pepper to taste

Arrange all ingredients on a plate.  Drizzle with good Balsamic Vinegar (like Olivier 25-year Barrel-Aged from Williams-Sonoma,  a splurge,  but the best Balsamic I’ve ever had) and Olive Oil.  Serve with toasted pita bread, bagel rounds,or ciabatta bread.  Serves 1

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