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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




450g/ 1lb Firm Tomatoes

Salt and  Freshly ground Black Pepper

2 tbsp Fresh Parsley, chopped

4 tbsp Olive Oil

1 tbsp Wine Vinegar





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.



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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


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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