5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
1 red onion, peeled, halved lengthwise and thinly sliced
1/4 cup flat leaf parsley leaves (a generous handful), chopped
2 tablespoons extra virgin olive oil (EVOO)
Freshly ground black pepper
Toss the tomatoes and onions with the chopped parsley, EVOO, salt and pepper. Let stand while you prepare dinner. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.