3 medium tomatoes, sliced
1/2 lb. part skim Mozzarella cheese, thinly sliced
1/3 c. safflower oil
3 tbsp. red 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
dash of 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. Cover and refrigerate several hours, occasionally spooning dressing over tomato salad.

Makes 4 servings.