Tomatoes Vinaigrette

4 tomatoes, sliced ½-inch thick
½ cucumber, peeled and sliced
1 small purple onion, peeled and sliced
½ cup olive oil
3 Tablespoons red wine vinegar
1 clove garlic, crushed
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon freshly ground pepper
Lettuce leaves
1 green onion, minced
1 teaspoon chopped fresh parsley

Place tomato slices, cucumber and onion slices in a large shallow dish. Combine olive oil and next six ingredients in a small bowl; beat with a wire whisk until well blended. Pour vinaigrette over tomatoes. Cover and chill at least 2 hours, basting tomatoes with vinaigrette occasionally.

To serve, remove tomatoes, cucumber and onion from vinaigrette and arrange on lettuce leaves. Sprinkle tomatoes with a small amount of vinaigrette. Garnish with green onions and parsley. Yield: 2 to 3 servings.

Serve with vichyssoise, French bread and a chardonnay for a light summer dinner.