I've made this recipe numerous times. It's a great summer dinner, or picnic side dish. In addition to olives, broccoli and tomatoes, I use cauliflower, marinated artichoke hearts, sliced carrots, and avocado (add just before serving). Also, a little extra seasoning, such as oregano adds flavor. You can use almost any veggie to add color and variety. I've also used fat free dressing mixed with light done right. Using only fat free lacks in flavor. Great salad to make and refrigerate... it gets better as the flavors absorb.