Todd’s Marinated Antipasto

This tastes best if you make it the night before. It has big flavor, freshness, and different than anything you'll find in a jar or deli case. Make a trip to your Italian delicatessen for sliced cold cuts and crusty bread. It all adds up to an impressive no-hassle starter.

1/2 cup olive oil (Use very good olive oil, Ravida is my favorite)
3 tablespoons red wine vinegar (Use very good vinegar, Cask 23 is my favorite)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 large red bell pepper, cut into matchstick-size strips
1 large yellow bell pepper, cut into matchstick-size strips
1 large orange bell pepper, cut into matchstick-size strips
1 cup small button mushrooms, trimmed, quartered
1 small red onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives,
3/4 cup pitted Green olives,
2 cups of mini buffalo mozzarella balls; these are the small ones, about the size of a quarter.
¼ pound of honey baked ham. Cut into small bite sized pieces.
¼ pound of salami. Cut into small bite sized pieces.

Whisk first 6 ingredients in large bowl to blend. Add vegetables, olives and meat. Toss to coat. Season with salt and pepper.

Cover and refrigerate at least 2 hours, stirring occasionally. (Should be made 1 day ahead. Keep refrigerated. Toss in cheese and let stand at room temperature 30 minutes before serving.

Transfer mixture to bowl and serve.