Ingredients

• 1 pint grape tomatoes, sliced in half
• 2 (13 3/4 ounce) cans artichoke hearts, drained and sliced in half
• 1 (2 1/4 ounce) can sliced black olives, drained
• 1 (2 ounce) jar diced pimentos, drained
• 2 tablespoons canola oil
• 3 tablespoons fresh lemon juice
• 2 large garlic cloves, crushed and chopped
• 1/2 teaspoon Lawry's Seasoned Salt
• 1/4 teaspoon pepper
• 1 1/2 cups large shred mozzarella cheese
• 4 tablespoons white wine vinegar
• 1/2 teaspoon italian seasoning
• 1 teaspoon sugar
• 1/8 teaspoon cayenne (ground red pepper)
• 2 cucumbers, peeled and sliced into half-moon shapes