This is a very versatile salad that could be modified any number of ways. For example, you can add feta cheese and instead of balsamic vinegar, make a red wine salad dressing to create a Greek style salad. Go to my Salad Dressing Repository for other salad dressing ideas. You could also top with sliced grilled chicken breast to create a complete meal. While my Number On Fan found this recipe on the Tasty Kitchen website, it is also featured on the Pioneer Woman website as well as the Food Network's site. So, I'm not sure who the original creator was, but this salad is endorsed here for sure! If you can't find yellow cherry tomatoes, just double up on the red. If you don't have any jarred pesto sauce, substitute 1 tablespoon of dried basil leaves, mixed with 1 tablespoon of grated Parmesan cheese (like, the Kraft green can) in one tablespoons of olive oil.
Ingredients
1 pint red cherry or grape tomatoes, halved
1 pint yellow cherry or grape tomatoes, halved
1/4 whole red onion, sliced very thin
1/4 cup olive oil
3 tbsp balsamic vinegar
3 tbsp dried parsley flakes
2 heaping tbsp jarred pesto sauce
1 tsp garlic, finely minced
salt & pepper to taste
1 head iceberg lettuce, cut into chunks
The Recipe
Combine the tomatoes, red onion, olive oil, vinegar, parsley, pesto, garlic in a bowl or ziplock bag. Season with salt & pepper. Mix well to coat and combine all ingredients and refrigerate at least two hours.
Toss all in a large salad bowl with the chunks of iceberg lettuce and serve!
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