Tomato, Parsley & Yellow Bell Pepper Salad

This salad puts parsley in the bowl as an ingredient rather than a garnish. Its herbal freshness gives structure to juicy tomato and crisp yellow bell pepper.

The dressing can move in two directions: balsamic for deeper sweetness and acidity, or lemon for a brighter, cleaner finish. Either works because the vegetables themselves remain the main event.

Cut the tomato and pepper into similarly sized pieces so each serving gets the full combination. Dress just before eating to preserve the parsley's freshness and the pepper's crunch.

Ingredients

• 1 cup tomatoes, cubed
• 2 cups fresh parsley, chopped
• 1 cup yellow bell pepper, cubed
• 2 tablespoons balsamic vinegar or 3 tablespoons lemon juice
• 2 tablespoons olive oil, flax oil or hemp oil
• Salt and freshly ground pepper to taste

Method

Combine the tomato, parsley and yellow bell pepper in a medium bowl. Drizzle with balsamic vinegar or lemon juice and the oil. Season with salt and pepper, toss gently and serve.