The fresh garden vegetables are absolutely perfect for summertime cookouts, and the beautiful red-and-green colors great on a holiday table. Start with three green peppers and six plum tomatoes for a large salad with six servings. Adjust the number of peppers and plum tomatoes as you like.
Ingredients
3 green peppers
6 plum tomatoes
3 green onions
Green olives (half jar/approximately 3.5 ounces)
Black olives (half can/approximately 7 ounces)
Fresh Italian parsley (curly)
Preparation
- Remove seeds and chop green peppers into bite-size pieces.
- Cut tomatoes in half and scoop out seeds. Cut into bite-size pieces.
- Chop green onions into small pieces (but do not mince).
- Chop parsley into small pieces.
- Toss peppers, tomatoes and onions in a large bowl. Add olives.
Store-bought Italian dressing is good, but a homemade oil-and-vinegar dressing (with seasoning) is good, too. Let salad marinade in dressing for a half hour before serving. You can also wait and add salad dressing to individual servings. What makes this salad stand out is the fresh parsely. You can use a generous amount for a fresh, unique flavor). Garnish salad with a few pieces of Italian curly parsley.
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