|Canned stewed tomatoes||8 Ounce (1 Large Can)|
|Green pepper||1 Medium, seeded and finely chopped|
|Thinly sliced green onions/Finely diced celery||1⁄2 Cup (8 tbs)|
|Chopped watercress||1⁄4 Cup (4 tbs)|
|Chopped pimento stuffed green olives||1⁄4 Cup (4 tbs) (Or Sliced)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
In a bowl, combine tomatoes and their liquid, green pepper, onions, celery, watercress, olives, garlic, parsley, oil, vinegar, and soy; stir well.
Cover and refrigerate until next day or as long as 3 days.
Season to taste with salt and pepper.
Pass Parmesan cheese to sprinkle over individual servings.