Marinated Vegetable Salad

By mirelsonp

Recipe source: Bon Appetit | June 1990

Ingredients

• 5 cups 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
• 1 6-ounce can sliced black olives, drained
• 1/2 cup grated Parmesan
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1 8-ounce bottle Italian dressing
• 1 12-ounce basket cherry tomatoes, halved
• Salt and pepper
• Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.

Preparation

Step 1

Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.