Tomato and Parsley Salad with a Miso and Extra Virgin Olive Oil Dressing

Ingredients 

• 2 Punnets Cherry or Baby Roma Tomatoes
• 1 Cup Parsley Leaves
• 1 Tbsp Red Miso Paste, White Miso Paste or Miso Glaze
• 2 Tbsp Illalangi Extra Virgin Olive Oil
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Water
• Pepper to taste

Method

1. Cut all tomatoes in half, then a 1/3 of them into quarters. Toss with parsley and season with black pepper.
2. Combine miso and olive oil. Mix to form a paste and slowly add the vinegar, then water. Taste and add more vinegar if desired.
3. Drizzle 2/3 of the dressing over the salad and toss to combine when ready to serve.

Serves 4

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Recipe & Image by The Healthy Hunter, 2018