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A Weekday Menu Recipe

Tomato and Parsley Salad    Veg  CD   ACC    30mins

 

Serves 4     Cold   Vegetarian   Vegan   Vegetables  Herbs  Salads   Accompaniments    Gluten Wheat Dairy free  Eggless

 

 

Ingredients

450g/ 1lb Firm Tomatoes

Salt and  Freshly ground Black Pepper

2 tbsp Fresh Parsley, chopped

4 tbsp Olive Oil

1 tbsp Wine Vinegar

 

 

Instructions

 

1. Wash and dry the tomatoes then slice them into 6mm/ inch slices. Place on a plate and sprinkle with salt. Refrigerate for 10 minutes.

 

2. Remove the tomatoes from the fridge and drain any excess liquid. Place in a bowl and sprinkle with the parsley, oil, vinegar and pepper. Toss lightly then cover and chill for 15 minutes before serving.

 

 

More Salad  Recipes  |  What's in Season  |  Growing Vegetables

 

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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