ANTIPASTO:
12 marinated Atrichoke Heatrs
12 green or black Olives (or 6 of each)
1 large Tomato, cut into wedges
1 lb. of the fallowing deli meats, which have been purchased as 1/2 inch thick slices, and cut into chunks:
Capicola
Genoa Salami
1/4 lb. of the fallowing deli cheeses, which have been purchased as 1/2 inch thick slices, and cut into chunks:
Mozzarella Cheese
Provolone Cheese
1/2 c. red onion, diced
1 each green and yellow pepper, cut into thin wedges
Antipasto dressing

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Refrigerate for at least one hour.

DRESSING:
3 med. cloves garlic, crushed
3 tbsp. chopped fresh basil or 1 tbsp. dried basil
1/2 tsp. oregano
1 tbsp. parsley
1/2 teaspoon salt (or to taste)
pepper to taste
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 1/4 c. olive oil

In a medium bowl, whisk all above ingredients until well blended. Pour over antipasto salad.