Chopped Cherry Tomato Salad

2 dozen (24) cherry tomatoes, assorted colors, quartered
1/2 cup green bell pepper, roughly chopped
12 paper thin half slices of red onion
1 tablespoon finely chopped Italian flat leaf parsley
4 pitted Kalamata olives, quartered (Mezzetta preferred)
4 pitted Castelvetrano olives, quartered (Mezzetta preferred)
1 tablespoon vinegar (I use tarragon or white balsamic)
1 tablespoon extra virgin olive oil
salt and pepper to taste

Use any color or combination of colors for tomatoes and/or peppers. Scallions can be substituted for red onion. Any plain or flavored vinegar can be used.

Quarter all tomatoes and olives and add to bowl. Add remaining vegetables, parsley, and salt and pepper if using and toss lightly with fork. Add vinegar of choice then olive oil and toss lightly again with fork to combine. Refrigerate then bring to room temperature right before serving.

Serving Size: Makes 4 servings, 1/2 cup each

Number of Servings: 4

Recipe submitted by SparkPeople user EILEENNP.