- 4 large ripe tomatoes, cut into 6 wedges each
- 1 Spanish onion, sliced into thin rings
- 2 red bell peppers, cored, seeded, and cut into thin rings
- 1/3 cup good-quality green olives, pitted if desired
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- ¼ cup finely chopped flat-leaf parsley
- Layer the salad in a serving bowl as follows: first the tomatoes, then the’ onion, followed by the peppers, and then the olives.
- Whisk together the olive oil, vinegar, garlic, and salt and pepper to taste. Pour the dressing over the salad, let stand for 10 minutes at room temperature, sprinkle with the parsley, and serve.