Stanley Recipe File | Tomato Salad
3 punnets mixed small heirloom tomatoes
½ bunch flat-leaf parsley, finely sliced
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
Slice the large tomatoes in half and leave the smaller ones whole.
Put them in a salad bowl and scatter the parsley.
Dress with the oil and vinegar, season to taste, and toss to combine.