Parsley Salad

Ingredients

• 2 cups Italian parsley, roughly chopped
• 2 red onions, thinly sliced
• 1 pint cherry tomatoes, cut in half
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil

Method

• Mix vegetables. Whisk sherry vinegar and olive oil and season. Taste for acid balance.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Alice Waters