Cherry tomatoes are at their best in summer and they shine in this simple chopped salad. Flat leaf parsley brings that herby flavour without being overpowering. The tartness comes from the shallots pickled in vinegar, sugar and salt. Always salt tomatoes because it draws out more of the sweetness. Whether it’s burgers, BBQ chicken or steamed fish, Tomato and Parsley Salad is a beautiful accompaniment.
INGREDIENTS
Serves 2 Adults & 2 Kids
200-250g cherry toms
15-20g flat leaf parsley
2 small shallots
2 tbsp white wine vinegar
2 tbsp olive oil
1/4 tsp sugar
1/4 tsp salt
freshly ground black pepper
- Peel and finely chop the garlic and shallots then tip into a small bowl then pour over the vinegar and add the salt and sugar. Leave to pickled for 5 minutes.
- Finely chop the parsley and stalks then tip into a bowl. Cut the tomatoes into quarters and add to the bowl then grind over with black pepper.
- Once the pickling is done add the olive oil and whisk to combine then pour over the salad and toss to combine everything.
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