5 c. broccoli florets
2 cucumbers, peeled & sliced
1 onion, thinly sliced
3 carrots, peeled, thinly sliced
1 (6 oz.) can sliced black olives, drained
1/2 c. Parmesan
1 tsp. minced fresh parsley
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried basil, crumbled
1 (8 oz.) bottle Italian dressing
1 (12 oz.) basket cherry tomatoes, halved
Salt & pepper

Combine all ingredients except cherry tomatoes in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Serve chilled. 8-10 servings.