You might try this one - but it makes a huge amount - I cut it in half and hold back a lot of the liquid from the artichoke hearts.
ANTIPASTO PICNIC SALAD
1 lb. mozzarella cheese, cut into ½ inch cubes
2 (6 oz) cans pitted ripe olives – drained
2 (6.5 to 7.25 oz) jars quartered marinated artichoke hearts (including the liquid)
2 bell peppers (red, green, yellow or orange) cored and cubed
1 8 oz chub Italian dry salami, cut into ½ inch cubes
¼ cup sliced fresh basil.
Toss all ingredients together in a large bowl. Cover and refrigerate for several hours to marinade. Stir occasionally.