Spicy Antipasto Salad

Ingredients

• 2 large tomatoes, seeded and chopped
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 12 pepperoncini
• 1-1/2 cups cubed part-skim mozzarella cheese
• 1 cup cubed salami
• 1 cup chopped fresh parsley
• 1 cup pitted Greek olives, sliced
• 1 small red onion, thinly sliced
• 1/2 cup sliced pepperoni
• 1/2 cup capers, drained
• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh oregano
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper