Salad Bar Antipasto

• 2 medium tomatoes, cut into bite size pieces
• 1 small zucchini, sliced
• 1 small summer squash, sliced
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 1 small cucumber, sliced
• 2 stalks celery, sliced
• 1 medium green pepper, cut into bite size pieces
• 1 (8 ounce) package sliced salami, cut into bite size pieces
• 1 medium carrot, sliced
• 1/2 small red onion, sliced and seperated into rings
• 1/2 cup pimento stuffed olive
• 1/2 cup pepperoncini pepper (pickle section of supermarket)
• 1 cup bottled Italian salad dressing
• 1 dash basil
• 1 dash oregano
• salt and pepper
• parmesan cheese (optional)

1. Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
2. Seal the bag and refrigerate for 24 hours, turning bag occasionally.
3. Turn out into a large serving bowl.
4. Top with the Parmesan cheese, if desired.

tomatoes, zucchini, summer, cauliflower floret, broccoli floret, cucumber, stalks celery, green pepper, salami, carrot, red onion, pimento stuffed olive, pepperoncini pepper, italian salad dressing, basil, oregano, salt, parmesan cheese

Taken from www.food.com/recipe/salad-bar-antipasto-29762 (may not work)