Tomato Cucumber Salad

6 medium tomatoes
Boiling water
4 green onions with tops, sliced

2 Tablespoon red or white wine vinegar
1 Tablespoon sugar
1/2 teaspoon crushed whole allspice (optional)
1/4 teaspoon ground white pepper
2 teaspoons salt (divided)
1/4 cup vegetable oil
1 (8 inch) cucumber, sliced paper thin
Chopped fresh parsley for garnish

Immerse tomatoes in boiling water, about 15 seconds.  Immerse in cold water, then quickly core and peel.  Cut peeled tomatoes into thin slices; arrange in 2-inch deep platter.  Sprinkle with green onions.  

In a small bowl, whisk together vinegar, sugar, allspice, white pepper, and 1 teaspoon salt.  Slowly whisk in oil until blended. Pour over tomatoes.  

Drain cucumbers on paper towels; sprinkle with remaining teaspoon salt.  Pat dry with paper towels.  Loosely pile cucumbers in a mound on center of platter over tomato slices.  Sprinkle with parsley.  Serve immediately or refrigerate up to 6 hours before serving.  Makes 8 to 10 servings.