6 large tomatoes, cut into wedges
1/2 c. thinly sliced green onions
1/3 c. olive or canola oil
1/4 c. red wine vinegar or cider vinegar
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 tsp. salt
1 tbsp. snipped fresh thyme or 1 tsp. dried thyme
1/4 tsp. coarsely ground pepper

Place tomatoes and onions in a shallow serving bowl. In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

Yield: 10 servings.