Stanley Recipe File | Tomato Salad

Ingredients

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

Method

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.

Serves 4.

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