1Using a large bowl toss together the bell peppers, tomatoes, cucumbers, and onions.
2In a another smaller bowl, whisk together the vinegar and canna-olive oil.
3Season to your liking with salt, pepper, sugar and whisk in the oregano, basil, and marjoram.
4Mix all ingredients until all is well blended and the canna-oil and vinegar are emulsified.
5Next pour the dressing over the vegetables and toss them gently .
6Cover the salad and allow to marinate at room temperature for an hour or so tossing it frequently .
7Then refrigerate until 1 hour before serving then remove from the refrigerator and allow to sit at room temperature.
8Garnish with chopped parsley to your liking.