a quick and tasty dressing, especially for heirloom tomatoes
1 handful flat leaf parsley (about 1/3 cup, packed)
1 handful basil (about 1/3 cup , packed)
3 tablespoons kalamata olives
3 tablespoons olive oil
1/2 small shallot, about 1 tablespoon
juice of 1 lemon, about 2-3 tablespoons
few grinds of black pepper, to taste
1. Finely chop parsley, basil, shallot, and olives.
2. Transfer to a small bowl and add the olive oil, lemon juice, and pepper.
3. Serve over thick slices of colorful heirloom tomatoes.
Since I am not 100% raw I added a few capers and a drizzle of balsamic when I ate it:)
Here is my blog post using this as an appetizer, including a crisp cracker recipe:)