Chilled Tomato And Herb Salad Recipe

About this recipe

A refreshing and simple no-bake tomato salad, perfect for a light vegetarian dinner. This dish combines fresh tomatoes, parsley, and a tangy vinaigrette for a quick and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Pepper Black Ground BWFO
• - Ponti Red Wine Vinegar
• - Schwartz Garlic Powder 480g
• - Tata Salt

Instructions

1. 1. Wash and slice 5 medium-sized tomatoes into thin wedges and place them in a large mixing bowl.
2. 2. Finely chop 2 tablespoons of fresh parsley and add it to the bowl with the tomatoes.
3. 3. In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
4. 4. Pour the vinaigrette over the tomatoes and parsley, and gently toss to coat all the ingredients evenly.
5. 5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 20 minutes to allow the flavors to meld.
6. 6. Serve the salad cold as a light dinner or side dish.