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Ingredients Jump to Instructions ↓

  1. 6 large tomatoes, cut into wedges

  2. 1/2 cup thinly sliced green onions

  3. 1/3 cup olive oil

  4. 1/4 cup red wine vinegar

  5. 1/4 cup minced fresh parsley

  6. 2 garlic cloves, minced

  7. 1 teaspoon salt

  8. 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme

  9. 1/4 teaspoon coarsely ground pepper

Instructions Jump to Ingredients ↑

  1. Place tomatoes and onions in a shallow serving bowl. In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight. Yield: 10 servings.

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