Sometimes you need a super quick lunch and that’s when this salad was born. We made Moroccan Preserved Lemons the other week and I used some of the lemon brine for this, but fresh lemon juice and sea salt would work just as well.

1 pkg. cherry tomatoes

1/4 cup quick pickled red onions

3 sprigs parsley

3 teaspoons preserved lemon brine

Method:

1. Rinse the tomatoes and each cherry tomato into quarters and place in a salad bowl.

2. Drain the pickled onions and toss with the tomatoes.

3. Finely chop the sprigs of parsley and place in bowl.

4. Drizzle preserved lemon brine over the salad and toss. Enjoy as is or with pita and hummus.