• 1 pint grape tomatoes or cherry tomatoes, halved (reserve until last minute if making ahead)
• Fresh spinach, Boston lettuce or Arugula
The Dressing
• ¼ c olive oil
• juice and zest of 1 medium lemon (use a micro-planer to zest – so easy!)
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• ½ c chopped parsley
• freshly ground salt & pepper
Instructions
Squeeze lemon juice into small preparation bowl. Add the salt and let dissolve. Whisk in olive oil using emulsifier whisk or fork. Add remaining dressing ingredients.
Place salad ingredients in large preparation bowl and add dressing. Gently combine and serve over greens.