Greek Confetti Salad

• 3 red ripe tomatoes
• 14 cup pickled sweet peppers
• 12 yellow bell pepper, diced
• 13 cup red onion, diced
• 14 cup parsley, chopped fresh
• 4 ounces kalamata olives
• 14 cup lemon juice
• 14 cup red wine vinegar
• 14 cup olive oil
• black pepper, to taste
• coarse salt, to taste
• garlic powder, to taste

1. Chop all of the vegetables.
2. My mood detemines the size.
3. Most times they are all diced to between 1/4 and 1/2 inch.
4. Mix all veggies with black pepper, salt, and garlic powder.
5. Add olive oil, lemon juice, red wine vinegar.
6. Adjust the olive oil, lemon juice and red wine to your tastes.
7. Refrigerate for 1/2 hour to let flavors blend.
8. Prior to serving, taste and readjust salt and pepper to taste.
9. Enjoy!

red ripe tomatoes, sweet peppers, yellow bell pepper, red onion, parsley, olives, lemon juice, red wine vinegar, olive oil, black pepper, salt, garlic

Taken from www.food.com/recipe/greek-confetti-salad-293162 (may not work)