3 tomatoes, cut into wedges
1/2 green pepper, chopped
1/4 red onion, sliced thin
3/4 cup Monterey jack cheese, shredded
1/8 cup stuffed olives, sliced
1/4 teaspoon dried basil
Dressing
3 tablespoons oil
1 tablespoon of red wine vinegar
2 tablespoons fresh parsley
1/2 tablespoon fresh chives, minced
1/4 teaspoon salt
1/8 teaspoon pepper
In a shallow dish, layer the tomatoes, green pepper onion, and olives. Sprinkle with basil. In a small bowl, mix all the dressing ingredients and spoon over the salad before serving.