Tomatoes Pinot Grigio

This is best made in the summer with fresh garden tomatoes.

All mixed up in a Fiesta Kitchen Kraft mixing bowl:

Tomatoes Pinot Grigio 2 Tbsp mixed dried Italian herbs 4 Tbsp pinot grigio wine vinegar 6 Tbsp good olive oil 3 ribs celery, chopped 1/4 cup pinot grigio (wine) 6 medium fresh tomatoes, each cut in 6-8 wedges and wedges halved crosswise 1 can artichoke hearts, drained and hearts quartered 1 can whole seedless ripe olives, drained or 1 cup seedless kalamata olives 1/2 cup sliced mushrooms kosher salt & freshly ground pepper, to taste 4 Tbsp chopped fresh parsley 4 Tbsp chopped fresh basil Mix together everything except the fresh herbs and marinate in refrigerator for several hours. Stir in the fresh herbs just before serving.