Parsley–Mint–Cherry Tomato Salad

flat-leaf parsley and Italian parsley

This parsley wants to join you for dinner.

Serves 6

1 large bunch flat-leaf parsley
1 large bunch mint
1 quart cherry tomatoes
1 small shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.

Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

We thank for this tasty recipe.