3 tablespoons Italian flat leaf parsley
2 tablespoons fresh basil leaves, chiffonade*
1 1/2 teaspoons powdered garlic
1 1/2 teaspoons spicy seasoned salt
1/2 teaspoon dried thyme, rubbed between your palms
1/2 teaspoon freshly-ground black pepper (or use black and red pepper)
1/4 cup olive oil
2 tablespoons red wine vinegar**
3 green onions, green and white parts, chopped
6 whole tomatoes, cut into wedges***
* Basil leaves can be layered on top of one another, rolled into a tight roll, and then sliced. This is called "chiffonade" the basil.
** Try one of the varieties of red wine vinegar that say Cabernet or Zinfandel, as they usually have a more complex flavor.
*** In the summer when you can purchase vine-ripened tomatoes, I like to choose a mixture of tomatoes from the garden or Farmer's Market (red, yellow, purple, heirloom, etc.) for this salad.
In a large bowl, whisk together the parsley, basil leaves, powdered garlic, seasoned salt, thyme, pepper, olive oil, wine vinegar, and green onions. Add the tomatoes and toss to coat well.
Allow the tomato mixture to marinate at room temperature for approximately 2 hours, stirring a few times. Taste and adjust seasonings (if desired) prior to serving.