Marinated Tomato Salad

The secret to all those quick-meals-I-pull-together-that-look-like-I’m-fibbing-because-they-obviously-took-more-time-than-I-said is having fridge staples that make simple meals feel elevated. Sliced vegetables and salad dressings are staples, and, when I’m feeling industrious, items like this marinated tomato salad level my meals up like that! Add these to a salad, as a topping on avocado toast, or as a side to pasta or fish.

YIELDS 1 LITER; SERVES 3–4

• ¹⁄₂ lb (225 g) cherry tomatoes, quartered (colorful ones are great)
• ¹⁄₄ red onion, sliced thin
• 1 stalk celery, sliced thinly on the bias
• sea salt and black pepper, to taste
• ¹⁄₄ cup extra-virgin olive oil
• 1 Tbsp red wine vinegar
• juice of 1 lime
• 2 Tbsp chopped parsley (optional)

Place tomatoes, onion, and celery in a bowl or container. Add salt, pepper, olive oil, vinegar, lime juice, and parsley, if desired. Mix to coat the tomatoes and allow to sit at room temperature for 1–2 hours, stirring occasionally. Taste and adjust seasoning if needed.

(Originally featured in Family Table, Issue 706)