Ingredients:
6 ripe tomatoes, wedged
3 sweet peppers (red, yellow, and green), chunked
1 sweet onion, sliced
1 (6 oz.) can black olives, sliced
DRESSING:
1/2 cup oil
1/4 cup vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1/4 cup fresh parsley, snipped
1/4 cup green onion, chopped with tops
1/2 teaspoon dried basil
1/2 teaspoon marjoram
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Directions: Slice vegetables in glass serving bowl; add olives. Mix dressing ingredients. Pour dressing over vegetables. Toss to coat. Refrigerate 3 to 4 hours and toss again before serving.
Notes:
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