4 stalks celery
1 sm. cucumber
2 green peppers
1 med. onion
1/2 c. black olives
1/2 c. stuffed green olives
1 c. cubed Swiss cheese
2 tomatoes

DRESSING:

1 1/2 c. salad oil
3/4 c. vinegar
1 c. finely chopped onion
1 tsp. salt
2 tsp. crushed pepper
1 tsp. rosemary leaves
1 tsp. basil
1 tsp. oregano

Cut celery and cucumbers in quarter inch slices. Dice green peppers and onions in large pieces. Cut tomatoes in wedges. Cut tomatoes in wedges; cheese in medium chunks. Mix above with olives. Combine dressing, pour over salad. Let stand 24 hours before serving.