Tri Color Tomato Salad

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Tricolor Tomato salad

Photo By Joe Gigli

Tri-color tomato salad

6 tomatoes, cut into wedges

3 peppers, sliced or cut into chunks

1 large onion, sliced

1 c pitted olives, halved

Dressing:

2/3 c vegetable oil

c vinegar

c green onions, sliced

1 t sugar

1 t salt

t dried basil

dried majoram

t pepper

 

Combine vegetables and olives in a bowl. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables. Cover and refrigerate 3 to 4 hours. Yield: 6 servings.

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