6 med. sized unskinned tomatoes
3/4 c. olive oil
1/4 c. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper
1 clove crushed garlic
1/4 c. minced parsley
2 minced green onions

Cut tomatoes into very thin vertical slices. Arrange them so that they overlap around a platter or across it.

Place in the bottom of a jar: salt, pepper, lemon juice and garlic. Lid and shake the jar until these ingredients are blended. Add gradually, shaking between additions the olive oil. Add the parsley and the onions. Shake well. Pour the dressing over the tomatoes just before serving.