4 med. tomatoes, each cut in 3 slices
1 red onion, sliced
1 (14 oz.) can artichoke hearts, cut into halves
Garlic Basil dressing (following)
18 thin slices Provolone or Mozzarella (about 8 oz.)
24 thin slices salami (about 4 oz.)
Romaine lettuce leaves
18 pitted ripe olives

Place tomatoes, onion, and artichoke hearts in 11 x 7 x 1 1/2 inch ungreased baking dish. Cover evenly with Garlic Basil dressing. Cover and refrigerate at least 4 hours.

Chop Romaine into bite size pieces and spoon vegetables and dressing on top along with cheese and salami. Garnish with olives.

GARLIC BASIL DRESSING:

3/4 c. vegetable or olive oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dried basil leaves
1/8 tsp. pepper
3 cloves garlic, crushed

Mix together.