Warm Cherry Tomato Salad (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
4 cloves garlic, chopped |
2 pints cherry tomatoes, rinsed and stems removed |
6 scallions, sliced on an angle |
2 tablespoons kosher for passover red wine vinegar, a generous splash |
salt and pepper |
1/2 cup coarsely chopped flat-leaf parsley |
Directions:
1. Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.
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