6 sprigs of Italian, flat leafed parsley
1 large tomato
2 teaspoons olive oil
Lavender salt, optional
Pepper, optional
Chop parsley leaves, reserving stems for another use. Chop tomato. Toss the tomato and parsley with the olive oil. With just harvested parsley and tomatoes, condiments are optional; salt and pepper may be added to taste.
This makes 3 small servings of salad. It may also be used as a garnish. The volume of green leaves and red tomato is almost equal in this salad.
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