Antipasto Picnic Salad


1 lb Mozzarella cheese, cut in 1/2" cubes
2 cans (6 oz) pitted large ripe olives, drained
2 jars (6.5 oz-7.25 oz) quartered marinated artichoke hearts (including liquid)
2 Bell peppers, cored and cubed (any color)
1 Chub (8 oz) italian dry salami, cut into 1/2" cubes
1/4 c Sliced fresh basil


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