1 c. salad oil
1 c. cider vinegar
2 tsp. salt
2 tsp. sugar
1 tsp. cracked pepper
1 tsp. Italian seasoning
1 med. garlic clove, minced
1 pt. cherry tomatoes
2 (16 oz.) cans pitted ripe olives, drained
Sliced onions, celery, and fresh mushrooms

In medium bowl with wire whisk or fork, mix first 7 ingredients; pour half of mixture into another medium bowl. With fork, pierce each tomato once and add to salad-oil mixture in one bowl and cover. Add olives, onions, celery and mushrooms to other bowl and salad-oil mixture and cover. Refrigerate both bowls overnight. Turn bowls and mix a few times so all vegetables will get thoroughly coated.

To serve: Mix both bowls together in a large glass salad bowl and serve with a slotted spoon.