Quick-Marinated Cherry Tomato Salad

By srumbel

I threw together this easy, colorful salad…and everyone loved it! It really dressed up the iceberg and was really pretty on the table.
from the pioneer woman

Ingredients

• 1 pint Red Grape Tomatoes, Halved
• 1 pint Yellow Grape Tomatoes, Halved
• 1/2 whole Red Onions, Sliced Very Thin
• 1/4 cup Olive Oil
• 3 Tablespoons Balsamic Vinegar
• 3 Tablespoons Minced Fresh Parsley
• 1 Tablespoon (heaping) Jarred Pesto
• 1/4 teaspoon Sugar
• 1 clove Garlic, Pressed
• Salt And Black Pepper
• 2 heads Iceberg Lettuce, Cut Into Chunks

Preparation

Step 1

Add the tomatoes to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Shake the bag to mix it all up, then seal the bag, getting all the air out, so that the tomatoes are covered with the marinade. Place into the fridge until ready for dinner.

Place the iceberg lettuce in a large bowl and pour the contents of the bag over the top. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)