Tomato-Parsley Salad

Tomato-Parsley SaladRecipe
Photo: Iain Bagwell; Styling: Cindy Barr

Recipe from

Cooking Light

Nutritional Information

Calories 82
Fat 3.9 g
Satfat 0.6 g
Sodium 68 mg


2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
1 tablespoon extra-virgin olive oil
2 cups fresh flat-leaf parsley leaves
1 cup diced yellow bell pepper
1/2 cup diced red onion
1 pint halved grape tomatoes


Combine lemon juice, Dijon mustard, and honey in a large bowl; gradually whisk in olive oil. Add parsley leaves, bell pepper, onion, and grape tomatoes; toss gently to coat.