Cherry tomato salad

Name: Cherry tomato salad
Ingredients: 200 g cherry tomatoes; 3 sprigs parsley; 2 tablespoons oil; 1 teaspoon salt

Salad - Cherry tomato salad by Crenguta L. - Recipia

Cherry tomato salad brings together halved tomatoes, parsley and oil in a bowl; the salt draws out a little juice. The tomatoes stay in whole pieces, and the liquid collects at the bottom, with no separate dressing. I put it on the table right away and scoop up the juices with bread. Preparation: 10 minutes. Cooking: 0 minutes. Resting: 0 minutes. Total time: 10 minutes. Servings: 2. Approximately 140 kcal and 1 g protein per serving.

Ingredients

200 g cherry tomatoes
3 sprigs parsley
2 tablespoons oil
1 teaspoon salt

Preparation

1. Wash the cherry tomatoes and parsley, then dry them. 2. Halve the tomatoes and finely chop the parsley. Put them in a bowl with 1 teaspoon of salt and 2 tablespoons of oil, then toss.

Notes

I serve it with bread so you can scoop up any juices left in the bowl. Store leftovers covered in the fridge and eat within 3 days, though the tomatoes soften as they sit. For firmer pieces, choose firm cherry tomatoes without cracks; very ripe ones crush easily when tossed. If they’re very juicy, leave the juice in the bowl and eat it along with the tomatoes. Olive oil can replace regular oil without changing the amount.