6 ripe tomatoes, cut in wedges
3 sweet peppers (combination green, red, yellow), sliced or chunked
1 sweet Spanish onion (white or red), sliced
1 c. pitted black olives

DRESSING:

2/3 c. vegetable oil
1/4 c. vinegar
1/4 c. fresh parsley, snipped
1/4 c. green onions with tops, snipped
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 tsp. dried basil (use fresh if available)
1/2 tsp. dried marjoram (use fresh if available)

Slice vegetables into glass serving bowl; add olives. Set aside. Combine dressing ingredients in a screw top jar; shake well. Pour over vegetables. Cover and refrigerate 3 to 4 hours. Yield: six servings.