Vesuvio Salad

This is inspired by a salad we had at a small Italian restaurant tucked back behind the Pizza Hut in a strip shopping center. It was sometime in the mid-1990's. We asked the owner/cook what was in it and he told us. Maybe he left something out. Maybe not but it tastes wonderful.

It's even better if you put all the ingredients together except the tomatoes and part of the fresh Basil and then let it sit for a few hours (or overnight). Then add in the tomatoes and some more fresh Basil. (Of course it might just be better because you knew you were waiting for it.)

Recipe serves four. It may take up to 20 minutes to prepare depending on how fast you are with a knife and how meticulous your cutting.

2” of the white of a leek, skin removed.	Cut into 2 inch pieces. Cut lengthwise into toothpick shapes. Each piece will be roughly 2 inches by 1/8 inch. The shape of the pieces is important to the taste.
2 thick slices Provolone Cheese
½ can palm hearts
2 or 3 roma tomatoes, fresh	Cut into marble sized bits.
2 Tbsp Fresh Basil, chopped plus a few whole leaves. (Dried Basil can be substituted.)	Add with all the ingredients above into a mixing bowl.
3 Tbsp Red Wine Vinegar	Pour over ingredients in bowl. Exact measures don’t really matter.
2 Tbsp Olive oil
Salt and Pepper	To taste

Mix gently but thoroughly together. Serve a large spoonful on a small plate to each of four people.