4 c. 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 oz.) can sliced black olives, drained
1/2 c. grated Parmesan cheese
1 tsp. minced fresh parsley
1/2 tsp. dried oregano, crumbled
1 (8 oz.) bottle Italian dressing
1 (12 oz.) 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.