- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 3 punnets mixed small heirloom tomatoes
- ½ bunch flat-leaf parsley, finely sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- sea salt and freshly ground black pepper
Instructions
Slice the larger tomatoes in half and leave the smaller ones whole. Put them in a bowl and scatter with the parsley. Dress with the oil and vinegar, season to taste, and toss to combine.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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