- 4 large tomatoes, sliced
- 1/4 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1/2 cups green olives (preferably imported), quartered lengthwise
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh marjoram or 1 teaspoon dried
- Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes. Sprinkle with salt and pepper. Top with sun-dried tomatoes and all remaining ingredients.