Marinated Tomato Salad

5 to 6 medium fresh tomatoes, sliced
¼ pound fresh mushrooms, sliced
¾ cup vegetable oil
¼ cup red wine vinegar
3 garlic cloves, minced
1 tablespoon minced fresh parsley
½ teaspoon salt

In a large shallow dish, layer the tomatoes and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally.

Yield: 8 servings