Yum Yum: Antipasto

I have no idea where I got this recipe, I feel like I have had it forever.  I don't make it very often but it is great for a big crowd.

picture from allrecipes

• 3 (6.5oz) jar marinated artichoke, undrained
• 1 (12oz) jar roasted red bell peppers, drained and sliced
• 1 (15oz) can black olives, drained
• 1 lb smoked provolone cheese, diced
• 1/3 cup EVOO
• 1/2 cup balsamic vinegar
• 1/2 tsp oregano
• 1 clove garlic, chopped
• 1 pinch salt and pepper
• 8 basil leaves, cut into thin strips

1. Put first 4 ingredients into sealed container
2. Whisk rest of ingredients except basil and pour into container
3. Refrigerate at least 3  hours - shake often
4. Serve with basil and crusty bread

Note:  I will sometimes add a meat (prosciutto or salami) and whatever veggie I may have in the fridge