4 lg., firm, ripe tomatoes, med. dice
1 sm. yellow onion, finely diced
3 lg. ribs celery, med. dice
1/2 lg. green bell pepper, med. dice
2 cloves garlic, put through press
1 1/4 c. sliced black olives
1/4 c. Greek Calamato olives, cut from pits
3/4 tsp. lemon pepper
2 tsp. dried basil, crushed
1 tsp. dried Greek oregano, crushed
1 tsp. freshly ground black pepper
1/3 c. olive oil
1/2 tsp. salt
2 tbsp. extra virgin olive oil
1/4 c. lemon juice
1/4 c. water
1 clove garlic, crushed
Lettuce

Rub bowl with crushed garlic clove. Put all vegetables and seasonings in deep salad bowl that is NOT WOOD. Add all liquids and toss gently but well for 2 minutes. Chill 2 hours, covered. Let stand at room temperature for 5 minutes before serving on lettuce-lined, chilled salad plates.