Antipasto Salad with Dressing

Salad

 * 1 (16 oz) can artichoke hearts (drained and sliced)
 * 1 cup celery, diced
 * 1 stick pepperoni, diced
 * 1 cup provolone, diced
 * ½ cup mozzarella cheese, diced
 * ½ cup red onion, diced
 * ½ cup pitted black olives
 * 1 pt cherry tomatoes
 * 1 each green and yellow pepper, cut into thin wedges
 * 1 (10½ oz) can chickpeas (drained)
 * ½ cup stuffed green olives
 * 1 (16 oz) can cannellini beans
 * Sliced Italian bread

Dressing

 * 3 medium cloves garlic, crushed
 * 3 tbsp chopped fresh basil or 1 tbsp dried basil
 * ½ tsp oregano
 * 1 tbsp parsley
 * ½ tsp salt (or to taste)
 * pepper to taste
 * ¼ cup balsamic vinegar
 * ¼ cup red wine vinegar
 * 1¼ cups olive oil

Salad

 * 1) Toss all ingredients (except dressing) in a large bowl.
 * 2) Add dressing and toss.
 * 3) Transfer all to a large bowl.
 * 4) Refrigerate for at least one hour.
 * 5) Serve with sliced Italian bread.

Dressing

 * 1) In a medium bowl, whisk all above antipasto dressing ingredients until well blended.
 * 2) Pour immediately over antipasto salad.
 * 3) Then follow salad directions.

Garlic