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