Mediterranean Style Dressing

I made up a jar of this dressing a few weeks ago and am surprised by how many times that I have used if. Tossed through baby spinach, added to salad with hard boiled eggs and tinned tuna. Eaten on toasted sour dough bread......and it goes on and on. I decided to not add the parsley, as I can add it as I use it. The parsley is the only part of the dressing that looks a bit sad after a few days in the fridge.

Mediterranean Style Dressing
1/2 cup pitted kalamata olives chopped
1/4 cup semi-dried tomatoes, chopped
2 tablespoons capers, chopped
1/4 small red onion, very finely sliced
1/4 cup flat leafed parsley, finely chopped
1/4 cup good quality extra virgin olive oil
2 teaspoons red wine vinegar
finely grated zest of 1 lemon
2 tablespoons lemon juice
freshly ground black pepper to taste
Method
Place all ingredients into a jar and shake. Store in the fridge for 1 week, but as most of the ingredients are already preserved. If you omit the parsley until serving, it will keep longer.
The dressing can be tossed through salad greens or baby spinach for a quick salad.
It is also nice stirred through pasta or couscous or served with grilled steak, chicken or grilled tuna.