• 6 ripe tomatoes, cut in wedges
• 1 sweet Spanish onion, white
• 3 sweet peppers, combination or red, sliced green, red and yellow, sliced
• 1 cup pitted black olives or chunked

 

• 2/3 cup canola oil
• 1/4 cup vinegar
• 1/4 cup fresh parsley, snipped
• 1/4 cup green onions, with tops, snipped
• 1 tsp McCormick Mediterranean Sea Salt
• 1/4 tsp ground white pepper
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

1. Slice tomatoes, onions, and peppers Place in a glass serving bowl. Add olives and set aside.
2. In a 2 cup pyrex jars combine the vinegar, parsley, sea salt, white pepper, sugar, basil, and oregano. Mix well.
3. Pour dressing over vegetables.
4. Cover and refrigerate 3-4 hours.

Makes 6 servings.