6 ripe tomatoes, cut in wedges
3 sweet peppers (combination green, red and yellow), sliced or chunked
1 sweet Spanish onion (white or red), sliced
1 cup pitted black olives
Dressing:
2/3 cup vegetable oil
1/4 cup vinegar
1/4 cup fresh parsley, snipped
1/4 cup green onions with tops, snipped
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dried basil (use fresh if available)
1/2 teaspoon dried marjoram (use fresh if available)

Slice vegetables into glass serving bowl; add olives. Set aside. Combine dressing ingredients in screw-top jar; shake well. Pour over vegetables. Cover and refrigerate for 3-4 Hours

YIELD: 6 servings.