Peel 5 large, ripe tomatoes (see note). Cut into ¼ - to ½ -inch slices. Arrange in a large glass bowl or dish. In a separate, smaller bowl, whisk together ¼ cup extra-virgin olive oil, 11/2 tablespoons fresh lemon juice, 1 small clove garlic (minced), 1/2 teaspoon salt, 1/2 teaspoon dried oregano (or 2 teaspoons fresh, chopped) and 1/8 teaspoon black pepper. Pour over tomatoes. Chill thoroughly, stirring once or twice. Makes 6 servings.

Note: To peel tomatoes, cut a small "x" into the bottom ends. Place the tomatoes in boiling water for a few minutes, just until the skin starts to peel or loosen. Immediately plunge them into cold water to prevent cooking. The skins should slip off.

SOURCE: SouthernFood.About.com