Summer Tomato Salad

What a great way to use yummy summertime veggies!   3                         tomatoes, halved and sliced 1                         cucumber, sliced 1 medium          red onion (or sweet onion), sliced 1 can                  sliced black olives 1 bunch              broccoli                            Italian dressing (recipe follows)   Cut broccoli into bite-sized pieces.  Lightly steam or blanch broccoli so that it softens slightly and is easier to chew. Combine vegetables in a glass bowl. Pour the Italian dressing over the vegetables and mix. Let vegetables marinate for at least an hour before serving to allow the flavors to blend.     Italian Dressing   1 cup                 extra virgin olive oil ½ cup                balsamic vinegar 2 tsp.                 sugar (or 1 packet stevia for a sugar-free dressing) 2 cloves            garlic, minced 1 tsp.                 dried oregano ½ tsp.                granular onion ¼ tsp.                sea salt ¼ tsp.                dried basil Dash (each)     marjoram and sage   Combine all ingredients in a salad dressing container and mix completely. Refrigerate. (Note: pure olive oil will solidify in the refrigerator – take it out to warm to room temperature before serving, or place the salad dressing container in warm water to liquefy the olive oil.)