Tomato and Spring Onion Salad

by Rachael Ray Show Staff 5:00 PM, April 14, 2009

Aired April 14, 2009

Serves 4 servings
2 pints cherry or grape tomatoes, halved
2 bunches spring onions or green Vidalia onions, sliced
1/2 cup (about 2 handfuls) chopped flat-leaf parsley
Salt and ground black pepper
3 tablespoons EVOO Extra Virgin Olive Oil (eyeball it)
1 to 2 tablespoons red wine vinegar (eyeball it)

Toss all the ingredients together in a large salad bowl. Dress with EVOO and vinegar and toss to coat. Serve alongside Florentine Dream Burgers.