Olive Summer Salad

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Olive Summer Salad

 

1/4 pound green olives, pitted

1/4 pound black olives, pitted

5 pickled green peppers, chopped or use jar roasted red peppers

1/2 cup celery, diced

1/4 cup olive oil

1 sweet onion, thinly sliced

1 tbsp. oregano (optional)

1/4 cup wine vinegar

salt and pepper to taste

 

Mix all ingredients well and refrigerate for at least 1 hour before serving to

allow flavors to combine. This salad can be used many ways, and one of my

favorites is on sandwiches.