|Tomato slices/Peeled small tomatoes||12 (0.75 Inch Thick)|
|Olive oil/Salad oil||1 Cup (16 tbs)|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Oregano leaves||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Minced green onion||1 , minced|
|Snipped parsley||1 , minced|
Arrange tomatoes in baking dish, 8x8x2 inches.
Shake oil, vinegar, oregano leaves, salt, pepper, mustard and garlic in tightly covered jar; pour on tomatoes.
Sprinkle onion and parsley on tomatoes.
Cover and refrigerate at least 3 hours; spoon dressing on tomatoes occasionally.
(Can be served immediately.)
At serving time, have ready: crisp lettuce leaves.
Arrange Tomato Marinade on lettuce; drizzle some of the dressing on top.