- 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
- Mix vegetables. Whisk sherry vinegar and olive oil and season. Taste for acid balance.
- SERVINGS: 8
- SOURCE: Adapted from Alice Waters