Ingredients
- 5 cups of broccoli florets
- 2 cucumbers, peeled, sliced
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 carrots, peeled, thinly sliced
- 5 ounces sliced black olives
- 3/4 cup parmesan cheese, grated
- 1 tablespoon minced parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (8 ounce) bottle Italian dressing
- 12 ounces cherry tomatoes, halved
- salt and pepper
Directions
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Combine all ingredients, except tomatoes, in large bowl.
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Cover and refrigerate overnight, stirring occasionally.
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Add tomatoes, season with salt and pepper and toss.