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Warm Cherry Tomato Salad

Serve with Antipasto Platter, Stuffed Steak with Proscuitto and Spinach, and  Sautéed Crimini Mushrooms.


  • 2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan

  • 4 cloves garlic, chopped

  • 2 pints cherry tomatoes, rinsed and stems removed

  • 6 scallions, sliced on an angle

  • 2 tablespoons red wine vinegar, a generous splash

  • Salt and pepper

  • 1/2 cup coarsely chopped flat-leaf parsley


Heat a medium skillet over medium-high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.

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