Ingredients
12 ounces cheddar cheese, cut into 3/4-inch cubes2 medium sweet red peppers, cut into 3/4-inch pieces2 cans (6 ounces each) pitted ripe olives, drained1/4 cup canola oil1 tablespoon white vinegar1 garlic clove, minced1/2 teaspoon dried basil1/2 teaspoon dried oregano
Preparation
In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
