1/4 cup olive oil |
3 tablespoons sherry vinegar |
1 teaspoon chili powder |
1 tablespoon chopped fresh parsley leaves |
salt and pepper |
1 large fennel bulb |
1 pint cherry tomatoes |
1/2 pound salami, sliced |
1 can pitted black olives, drained |
1 jar (5 ounces) pimiento-stuffed spanish olives, drained |
1 jar (12 ounces) baby kosher dill pickles, drained |
1 jar pickled onions, drained |
2 jars (6.5 ounces each) marinated artichoke hearts |
1 jar (7.5 ounces) pepperoncini |
1 tin (2 ounces) anchovies with capers |
1 box artisan crackers or loaf of italian bread |