1 pint red and 1 pint yellow cherry tomatoes, cut in half
Thin slices of red onion
1/2 cup chopped parsley
1/4 cup olive oil
3 T. balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
Dash of sugar
1 T. jarred pesto
romaine lettuce
Instructions
Put tomatoes, red onion, and parsley in a ziploc bag.
Whisk the rest of the ingredients (except the romaine
lettuce) together and pour over the tomato mixture in the
bag. Swish around to make sure the vinaigrette covers
everything. Refrigerate this for a few hours. When ready to
serve, chop romaine lettuce in a big bowl, and pour over
the whole bag of tomatoes and vinaigrette. Toss and
enjoy!
Originally Submitted
8/24/2015
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