Antipasto Salad

• 8 ounces mozzarella cheese
• 9 ounces ham (Oscar Mayer shaved Virginia brand ham)
• 1 pint cherry tomatoes, halved
• 6 ounces black olives, drained
• 12 pickled banana pepper rings
• 1 small red onion, thinly sliced
• 12 cup olive oil
• 14 cup lemon juice
• 14 cup white wine vinegar
• 2 teaspoons minced garlic cloves
• 1 teaspoon dried oregano
• 14 teaspoon pepper

1. *1.
2. Cut mozzarella cheese into 24 thin sticks.
3. Wrap each stick around 1 ham slice, and place in 11 x 7 inch dish.
4. Add tomatoes, black olives, banana peppers, and red onion.
5. **2.
6. Whisk together olive oil and next 6 ingredients.
7. Drizzle over mixture in dish.
8. Cover and chill 8 up to 24 hrs, turning occasionally.
9. Drain and transfer to a serving dish.
10. *Instead of block of mozzarella cheese, I use the mozzarella string cheese, cut that up and used it.
11. Once ham and cheese were rolled, I cut into bite-size pieces.
12. **Instead of "turning" the mixture, I just stirred it.
13. Mine had marinated about 18 hours I did forget to drain the marinade off and that is something I would try to remember to do the next time I make it.
14. -- Also, I think the next time I make it, I am going to use salami as well as ham and maybe throw in some cooked bow-tie pasta.

mozzarella cheese, ham, cherry tomatoes, black olives, banana pepper, red onion, olive oil, lemon juice, white wine vinegar, garlic, oregano, pepper

Taken from www.food.com/recipe/antipasto-salad-375473 (may not work)