Tomato, Olive And Radish Salad - cooking recipe

Ingredients

None None FOR THE DRESSING
2 tbsp Moroccan seasoning
1/2 tsp ground coriander
1/2 tsp sweet paprika
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
None None FOR THE SALAD
1 1/2 cups pitted black olives
7 oz grape tomatoes
14 None red radishes, trimmed abd quartered
7 oz button mushrooms, halved
1/2 cup fresh flat-leaf parsley leaves

Preparation

For the dressing, whisk seasoning, coriander, paprika, vinegar and oil in a medium bowl.
Combine remaining ingredients in large bowl. Add dressing; toss gently to combine. Cover and refrigerate for at least 2 hours before serving.