• 3 vine-ripe or small, round red tomatoes
• 2 orange or yellow tomatoes
• 1 small sweet onion, thinly sliced
• 1/2 cup flat leaf parsley leaves (2 handfuls), chopped

Seed and chop the tomatoes and combine them with the onion and parsley in a shallow bowl.


Combine the EVOO (a couple of glugs), lemon juice and spices in a small plastic container with a lid. Shake the dressing to combine and pour over the salad.


Season the salad with kosher salt and toss to combine well. Let stand for 10 minutes and serve.

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