6 large tomatoes, cut into wedges ½ cup thinly sliced green onions 1/3 cup olive oil ¼ cup red wine vinegar or cider vinegar ¼ cup minced fresh parsley 2 garlic cloves, minced 1 tsp salt 1 tbsp snipped fresh thyme or 1 tsp dried thyme ¼ tsp coarsely ground pepper
Place tomatoes and onions in a shallow serving bowl. In a bowl, combine the remaining ingredients; pour over the tomatoes. Cover and refrigerate at least 2 hours or overnight. Yield 10 servings
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