6 large tomatoes, cut into wedges
1/2 c. coarsely chopped onion
1/3 c. olive or canola oil
1/4 c. red wine vinegar or cider vinegar
1/4 c. minced fresh parsley
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried cilantro
1/4 tsp. coarsely ground pepper

Place tomatoes and onion in a shallow serving dish. In another bowl, combine all remaining ingredients. Pour over tomatoes. Cover and refrigerate at least 2 hours or over night.

Serves 10.