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• 1/4 cup balsamic vinegar
• 3 tablespoons water
• 1 teaspoon olive oil
• 1 teaspoon dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 5 medium, ripe tomatoes, unpeeled
• 1 large purple onion
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried

Combine first 6 ingredients in a jar, cover tightly and shake vigorously. Set aside.

Core tomatoes, and cut each into 6 slices. Thinly slice the onion and separate into rings.

Layer tomato slices and onion rings in a shallow dish, and sprinkle with oregano. Pour vinegar mixture over vegetables, cover, and marinate in refrigerator 3 hours. Makes 8 servings (about 35 calories per serving).