Team Colors Tomato-Pepper Salad

Combine olive oil, vinegar, chives, basil, sugar, mustard, and black pepper in a screw-top jar. Cover and shake well to mix. Chill until ready to use, for up to 3 days.

Cook bell pepper rings in a covered large skillet in boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Cover and chill for 1 to 24 hours.

To serve, cut tomatoes into wedges. On a platter, arrange the tomato wedges and the pepper rings. Top with cheese. Shake dressing to mix; drizzle onto the salad. If desired, garnish with watercress.