Summertime Tomatoes

Adapted from Sugar Beach, the Fort Walton Beach Junior Service cookbook (1984).

Ingredients:

3 medium tomatoes (I like to use heirloom tomatoes in different colors), sliced

2 Tablespoon tarragon vinegar

3 Tablespoons mild olive oil 

1/2 teaspoon salt 

1/4 teaspoon black pepper

1/4 teaspoon of dried tarragon (this is crucial)

1 Tablespoon parsley, minced or to taste

1 Tablespoon green onions, minced or to taste

Freshly ground pepper and another sprinkle of salt

Directions:

Arrange tomatoes on a serving plate. Mix remaining ingredients and pour over tomatoes. Let stand at room temperature at least 1 hour before serving.