• 5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
• 1 red onion, peeled, halved lengthwise and thinly sliced
• 1/4 cup flat leaf parsley leaves (a generous handful), chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt
• Freshly ground black pepper

Toss the tomatoes and onions with the chopped parsley, EVOO, salt and pepper. Let stand while you prepare dinner.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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