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 Cut all tomatoes in half, then a 1/3 of them into quarters. Toss with parsley and season with black pepper. Combine miso and olive oil. Mix to form a paste and slowly add the vinegar, then water. Taste and add more vinegar if desired. Drizzle 2/3 of the dressing over the salad and toss to combine when ready to serve. Serves 4 Printer Friendly Version HERE Recipe & Image by The Healthy Hunter, 2018