- 5 to 6 medium fresh tomatoes, sliced
- 1/4 pound fresh mushrooms, sliced
- 3/4 cup canola oil
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- In a large shallow dish, layer the tomatoes and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Marinated Tomato Salad in Country August/September 2005, p51
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