3 tbsp (45 ml) olive oil

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) oil-packed pitted black olives, drained and finely chopped

2 tbsp (30 ml) chopped parsley

1 tsp (5 ml) sugar

1 tsp (5 ml) Dijon mustard

1/2 tsp (2.5 ml) dried oregano

In a salad bowl or a large bowl, combine all the dressing ingredients with a whisk.

Add the salad ingredients and toss to combine. Season with salt and pepper. Place the salad in the refrigerator until ready to serve.

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