This salad is SO good! Eric kept saying he expected the flavors to be basil instead of parsley every time he took a bite because that is more traditional, but he ended up really liking this salad. I think I fell in love with it. I love the flavor of flat-leaf parsley (not to mention fresh-cut from my deck) and I really liked the unexpected addition of green onions. Everything about the salad was great, especially the fresh ingredients and how quickly this salad can be made.
Things I learned from this recipe:
I have an expensive balsamic vinegar and used it for this salad, and truly believe it enhanced the flavors of this salad.
The recipe didn't say to, but it should've said to core the tomatoes because I thought it was a little runny otherwise.
Would I make this recipe again?:
Definitely