Ingredients
6 large tomatoes, cut into wedges1/2 cup thinly sliced green onions1/3 cup olive oil1/4 cup red wine vinegar1/4 cup minced fresh parsley2 garlic cloves, minced1 teaspoon salt1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme1/4 teaspoon coarsely ground pepper
Preparation
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.
