Red Pepper, Artichoke, and Olive Salad

° serves 6

I often prepare this salad when I am pressed for time because all the ingredients except the cheese and parsley are available at the salad bar at most supermarkets. It can be made ahead or assembled at the last moment. Leftovers will keep, refrigerated, for more than a week and are great stuffed into sandwiches, with or without a meat filling.

Serve this with crusty country bread and a chilled red wine.

• 1½ cups marinated artichoke hearts in oil (6 ounces)
• 1 cup green olives, such as salad olives (sometimes stuffed with pimentos)
• 1 cup marinated mushrooms
• 1 cup sliced pimentos (6 ounces)
• 1 cup ½-inch pieces spicy cheddar cheese
• ½ teaspoon freshly ground black pepper
• 3 tablespoons virgin olive oil
• 2 tablespoons flat-leaf parsley leaves
• 1 teaspoon chopped hot chile pepper, such as jalapeño, or ½ teaspoon hot pepper flakes
• 1 head Boston lettuce, leaves separated

Mix all the ingredients together in a bowl. Serve the salad in the lettuce leaves.

Most of the ingredients for this salad come from the salad bar or deli department at the supermarket, so it couldn’t be easier to make.