Tomato Salad

2 pints cherry tomatoes, all sizes and colors, cut into halves or quarters depending on size

1 tablespoon capers, drained, rinse them if you want to tone them down

½ cup olives, pitted and sliced in halves

¼ cup sweet onion, small diced

½ cup celery, sliced thin

Pinch red pepper flake

1 teaspoon minced fresh garlic

1 cup flat leaf parsley leaves removed from the stem thin and separated

3 tablespoons very good olive oil

Salt and pepper to taste

Make sure you wash all ingredients well.

Combine all of the ingredients. Mix well. Season with salt and pepper to taste.

 

Taste great immediately and stands up well to marinating for 2 days refrigerated. The flavor of the parsley might surprise you. It’s bright and fresh. The heavy amount of parsley in the recipe is correct. I wanted the parsley to act as the greens.