2 lg., ripe tomatoes, thinly sliced
1/4 med. red onion, thinly sliced
1/4 c. olive oil
1 lg. clove garlic, minced
1/4 c. fresh minced parsley, packed
3 tbsp. red wine vinegar
1/2 tsp. sugar
Scant 1/2 tsp. ground dried oregano
Dash freshly ground black pepper

Arrange sliced tomatoes in shallow serving bowl; top with sliced onions. Set aside.

Measure olive oil into 1-quart microwave-safe casserole. Add garlic and parsley. Cover and microwave 1 minute, or until parsley is limp. Stir in vinegar, sugar and oregano. Spoon mixture over tomatoes and onions. Top with dash of freshly ground black pepper. Cover dish tightly with plastic wrap and refrigerate at least 2 hours before serving, to let flavors blend. Yields: 4-6 servings.