Cherry Tomato Salad 1 quart cherry tomatoes, halved
1/4 cup vegetable oil 3 tablespoons vinegar 1/4 cup minced fresh parsley 1 to 2 teaspoons minced fresh basil 1 to 2 teaspoons minced fresh oregano 1/2 teaspoon salt 1/2 teaspoon sugar Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate. Note: For the best flavor, prepare and serve this salad the same day. Makes 6 to 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
