My cherry tomato plant had an abundance of fruit . I looked for a recipe to use up these bright veggies/fruit.
I found the recipe at Kalyn's kitchen , made originally by Joanne Weir . It is quick and easy to make ,
The only change in the recipe I did not use mint only parsley... the lemon vinaigrette adds a brightness to the salad...The blend of flavours is so good.. I used English cucumbers , the burp less kind.Made it for a potluck , the salad disappeared in no time. Everyone loved it.
It can sit a room temperature for the pot luck with out a worry of spoiling.
It keeps well in the fridge for several days...flavours blending even more.
The bonus is how healthy it is........ besides being so tasty.