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.

Serves 4.

Click Here to Leave a Comment Below