Cherry Tomato Salad

Preparation

CCP: Wash tomatoes under cool running water to remove any leaves, residue.
CCP: Wash hands. Put on clean gloves.

1. Cut tomatoes in half. Place into a large stainless steel mixing bowl.
2. In a separate bowl, mix together oil, vinegar, salt, sugar, and herbs. Use a whisk to make an emulsion so that the oil/vinegar does not separate.
3. Pour over tomato halves. Toss gently, check taste for salt/acid.
4. Cover and refrigerate for 4 – 6 hours/overnight if possible.

CCP: Keep refrigerated at 40 degrees or lower until served.

Additional Serving Suggestions

• Portion into 5 oz cups

2 oz = ½ cup red/orange vegetable