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3 med. tomatoes, sliced
1/2 lb. Mozzarella cheese, sliced thin
1/3 c. oil
3 tbsp. red wine vinegar
3 tbsp. chopped parsley
3 tbsp. finely chopped onion
1 tbsp. finely chopped fresh basil or 1/2 tsp. dried basil
Dash of salt and pepper

Layer tomatoes and cheese in shallow dish. In small jar with tight fitting lid, place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese. (Place layer - tomatoes, then sliced cheese, keep repeating.) Cover. Refrigerate several hours, occasionally spooning dressing over tomato salad. Make 4 servings.
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