2 lg. thinly sliced tomatoes
1 lg. thinly sliced cucumber
2 tbsp. chopped fresh or dry parsley
1 lg. mild red onion, separated into rings

DRESSING:

1/2 c. salad oil
1/4 c. wine vinegar
1/2 tsp. basil
1/2 tsp. crumbled bay leaf
1/4 tsp. freshly ground pepper
1/4 tsp. celery salt
1/2 tsp. garlic salt
1 tsp. salt

Combine and put into shallow glass casserole. Pour over a dressing of remaining ingredients. Chill overnight. Drain and serve on shredded lettuce or serve undrained as a relish.