Quick-Marinated Cherry Tomato Salad (GF) (V)The ingredients:
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon vegan pesto (same as normal pesto but with Rice Dream Parm)
1/4 teaspoon brown sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceberg lettuce, cut into chunks
1 pint yellow cherry tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon vegan pesto (same as normal pesto but with Rice Dream Parm)
1/4 teaspoon brown sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceberg lettuce, cut into chunks
The method:
- Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.
- Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)
fueled by vegetables 
Reblogged this on reInspired gypsy and commented:
This sounds delicious!
I will make this tasty recipe later so I can use up the last of my multi coloured home grown cherry tomatoes,…yes! Yummmmm! 😊
OH my goodness! Homegrown cherry tomatoes? You are an inspiration, Sophie! 🙂
Amazing!