| 6 cups | Chopped plum tomatoes |
| 1 jar | (5 1/4 oz) stuffed olives, drained and halved |
| 3/4 cup | Catalina salad dressing |
| 1 | Small onion, chopped |
| 1/4 to 1/2 teaspoon | Pepper |
In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 2 hours.