Tangy Tomato Slices

Great when the fresh tomatoes are in season. Can be made ahead of time and serves as a good salad with almost any meal. The zesty flavor of this dish is a crowd-pleaser, and it's a colorful addition to a buffet. I love to eat this salad when the Vidalia onions are in season.

DRESSING:
1 cup vegetable oil
1/3 cup vinegar
1/4 cup minced fresh parsley
3 Tb. minced fresh basil or 1 Tb. dried basil
1 Tb. sugar
1 tsp. salt, optional
1/2 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

1 medium sweet onion, thinly sliced
6 large tomatoes, thinly sliced

In a small bowl or a jar with a tight-fitting lid, mix the first nine ingredients.

Layer onion and tomatoes in a shallow glass dish.

Pour the marinade over; cover and refrigerate for several hours.

Yield: 12 servings.

NOTE: The dressing tastes good with other salads and you can make a smaller portion of onions and tomatoes and enjoy this salad anytime.

JACQUELINE'S COOKBOOK