Rouge Et Noir Salad

1 cup whole pitted California ripe olives

2 cups cherry tomatoes, halved

1/2 lb. small fresh mushrooms, sliced

1/2 cup vegetable or olive oil

1/4 cup vinegar

3 Tbsp chopped fresh basil

2 Tbsp grated Parmesan cheese

1 tsp minced garlic

2 bunches watercress or assorted torn lettuces

Combine olives, tomatoes and mushrooms in bowl. Combine oil, vinegar, basil, cheese and garlic in jar, shake and pour over salad. Toss well and spoon onto watercress-lined salad plates.

Makes 4 to 6 servings (5 cups without greens)