Marinated Tomato Salad with Parsley and Marjoram Dressing

Ingredients

• 6 large garden tomatoes, preferably at least two colors of tomatoes
• 2/3 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup sliced green onions
• 1/4 cup finely minced fresh parsley
• 1 T minced fresh marjoram leaves
• 1/2 tsp finely minced fresh garlic
• 1 tsp. salt
• 1/4 tsp. pepper

Directions

1. Rinse the tomatoes and pat them dry, if they need it. Slice each one lengthwise through the middle, remove the stem end, then cut the halves into slices. Cut those slices again into small quarter pieces.
2. Arrange the tomatoes in a bowl that has a snug lid, mixing the colors as you go if you’re using more than one kind.
3. Combine the olive oil, vinegar, green onions, parsley, marjoram, garlic, salt, and pepper in a food processor, blender, or the bowl attachment for an immersion blender. Pulse until the dressing comes together and the herbs are evenly worked in.
4. Spoon the dressing over the tomatoes, cover the bowl, and leave them at room temperature to marinate for an hour or two.
5. If some of the tomatoes are sitting above the dressing, spoon the dressing over them a few times while they rest.