I love cherry tomatoes! When I was little my mom would always plant them in bucket on my back porch and the best part was just walking past, grabbing one and popping it in my mouth – despite my mom yelling at me to make sure I washed it before I ate it. : )
This was a little salad I threw together before dinner, but it also makes a great take-to-work lunch. You can also double the amount of tomatoes and cheese and use it for your next party or to bring with you to a pot luck or picnic.
10 oz. container of cherry tomatoes
brick of Parmesan cheese (about 8- 10 slices)
1 green scallion
fresh ground pepper
NOTE: Simple way to make this vegan is to just omit the cheese. So if you are throwing a party and know there will be vegans, just put the cheese on the side, so the people who want it can add it to their dish.
Wash and dry the tomatoes. Cut them in half length-wise and put in a bowl.
Slice the cheese into long, thin pieces.
Cut the pieces length-wise into thin slices and then in half in the other other direction, creating small, thin pieces. Add to the tomatoes.
Drizzle tomatoes and cheese with olive oil, and season with garlic salt and pepper. Gently mix.
Slice the scallion into thin, round pieces and sprinkle over the top.
Serve immediately or refrigerate.