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
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