Marinated Tomato Salad

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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


  1. 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.

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