Tomato, Artichoke, Mushroom And Olive Salad - cooking recipe

Ingredients

1 (14 1/2 oz.) can tomatoes
1 (14 oz.) can artichoke hearts
1 (7 oz.) jar salad olives
1 (8 oz.) can mushroom stems and pieces
1/4 c. olive oil
1/2 c. red wine vinegar
1 tsp. minced garlic
1 Tbsp. dried parsley
1/4 tsp. salt
1 1/2 tsp. dried oregano
1/4 tsp. pepper

Preparation

Drain tomatoes, artichoke hearts (rinse with cold water and slice in half), olives and mushrooms.
Gently mix well, drained vegetables in a large bowl.
In a jar, place remaining ingredients and shake until well blended.
Toss dressing with vegetables. Cover salad lightly and leave at room temperature for at least 1 hour or several hours.
Stir gently occasionally.
Refrigerate.