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Tomatoes Vinaigrette

From Diana Rattray,
Your Guide to Southern Food.
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A super easy side dish or picnic salad

  • 4 to 6 ripe tomatoes
  • salt and pepper
  • 3/4 cup chopped sweet onions
  • 1/2 cup chopped parsley
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
Wash and dry tomatoes; cut away the cores. Peel tomatoes if desired, and cut into thick slices. Arrange on serving dish and generously sprinkle with salt and pepper. Sprinkle tomatoes with chopped onions and parsley then drizzle with vinegar and oil. Serve immediately.
Serves 6.

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