2 to 3 lg. ripe tomatoes
1/2 c. olive or salad oil
2 tbsp. cider vinegar
1 tbsp. basil
1 tbsp. minced parsley
1 tbsp. finely chopped onion
1 clove garlic, pressed
1 tsp. salt
1 tbsp. capers
Parsley to garnish

Wash tomatoes, pat dry and slice into thick slices. Arrange on a platter or shallow dish slightly overlapping. Mix remaining ingredients and pour over tomatoes. Refrigerate at least 1 hour. For variation, add sliced Bermuda onion and fresh mushrooms to tomatoes.