Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.
Stir in the vinegar and 1 1/2 teaspoons salt. Divide among serving bowls and top with the Feta, basil, pine nuts, oil, and 1/4 teaspoon pepper. Serve with the prosciutto, salami, and bread sticks, if desired.
Sara Quessenberry and Kate Merker,
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