This Italian antipasti salad is best served with some focaccia or some other crusty bread to soak up every drop of the punchy sopressa dressing.
Ingredients
Method
1.Heat oil in a small frying pan over medium heat. Add sopressa and cook, stirring, until golden and crisp (4 minutes). Remove from heat then add fennel seeds and vinegar; season to taste and stir to combine. Set aside to cool.
2.Arrange tomatoes, radicchio and basil on a platter. Top with olives, artichokes and mozzarella, then spoon over sopressa dressing. [Serve with focaccia](https://www.gourmettraveller.com.au/recipes/explainers/focaccia-recipe-18479|target=”_blank”|rel=”nofollow”).