Ny Style Antipasto Salad

2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)

1 (6 ounce) can small black olives , pitted, drained, sliced

2 cups cherry tomatoes , halved

1 cup pepperoni, diced

1/4-1/2 cup red onion , minced

2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped

2 bunches broccoli , florets only, cut into small pieces

3/4 cup olive oil or 3/4 cup canola oil

4 -6 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon mustard powder

1 teaspoon minced garlic , more to taste

1/4 cup lemon juice

1 dash fresh ground pepper

1/4-1/2 cup parmesan cheese or 1/4-1/2 cup romano cheese , grated