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



  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


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