Instructions: Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about 1/4 inch wide. Starting at the with the end you first removeed, roll the strip, skinside out, into a rose shape. Cover with damp paper toweling and refrigerate until needed. Cut 5 of the remaining, plus the peeled tomato into 1/4" cubes. Place in a medium-size bowl. Add vinegar, basil and sugar; stir to mix well. Cover; marinate in the refrierator for 1 hour. Cook the rice following label directions. Drain; cool to room temperature.

Combine the rice, cucumber and parsly in a large bowl. Stir in the olive oil. Add green onion, marinated tomatoes, salt and pepper; stir to mix well. Pack 3 cups of the rice mixture into a 3 1/2 quart bowl.

Cut the remaining tomato into 3/4" cubes. Arrange the cubes, skin side out, in a ring around the outside of the bowl. Add remaining rice mixture to the bowl, pack well. Cover; refrigerate for 1 hour.

To serve, gently run a thin spatula arond the inside of the bowl.

Invert the salad onto a large serving plate. Garnish the top with the tomato rose.

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