Chop tomatoes coarsely. Chop onions and olives. Mince garlic. Combine tomatoes, onion, garlic, parsley, basil, capers, paprika and oregano in medium bowl; toss well. Drizzle vinegar over tomatoe mixture. Then pour oil over tomatoe mixture. Stir until thoroughly mixed. Refrigerate covered at least 6 hours or overnight.
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