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

Wash and dry tomatoes if needed. Cut each tomato in half lengthwise and cut away stem part. Then cut tomato halves into slices, and cut each slice again to make bit-sized quarter slices. (The original recipe said slices, but I liked having the tomato pieces a bit smaller.)Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.In food processor, blender, or bowl attachment of immersion blender, add olive oil, vinegar, green onions, parsley, marjoram, garlic, salt, and pepper. Buzz several times until well blended.Pour dressing over tomatoes, cover, and let marinate for an hour or two at room temperature. (The original recipe called for tomatoes to be refrigerated for a much longer time, but Sandee and I agree they’re better when they haven’t been chilled.)You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren’t all covered.