Dressing:
2 teaspoons minced garlic, mashed to a paste
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon sugar
4 tablespoons olive oil
salt and pepper to taste

Salad:
5 large heirloom tomatoes, seeded and chopped
3 tablespoons chopped fresh parsley
salt and pepper
1/3 cup finely chopped sweet onion
1/2 cup each green pepper
peeled, hard-cooked eggs, all finely chopped
freshly grated Parmesan
Mix first 4 dressing ingredients. Whisk in olive oil and season with salt and pepper. Layer ingredients in a clear glass bowl in the order above. Chill before serving. Makes 5-6 servings.

Recipe from MACSAC