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Retrieved April 15, 2019

For the Extra Virgin Olive Oil Marinade: 2 cloves of Garlic, minced 2 tablespoons of White Wine Vinegar teaspoon of Salt teaspoon of Red Pepper Flakes (add to your taste) 3 tablespoons of Basil, coarsely chopped teaspoon of Black Pepper, freshly ground (add to your taste) 1/4 cup of good quality Extra Virgin Olive Oil For the Fresh Vegetable Salad: 2 large Carrots, sliced into approximately -inch slices 1 Fennel Bulb, cut into to inch chunks 1/3 cup of Red Onion, coarsely chopped 1/3 cup of English Cucumber, sliced into inch-slices and then cut each slice into quarters cup of Kalamata Olives, pitted and coarsely chopped cup of Pepperoncini Peppers, coarsely chopped pound of Soppressata or other slightly spicy salami, cut into -inch cubes 2 tablespoons of Sun-dried Tomatoes, chopped 12 Cherry Tomatoes, cut in half To Prepare the Extra Virgin Olive Oil Marinade: Except for the extra virgin olive oil, put all of the remaining ingredients in a bowl and whisk them together

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