2 cups fresh Italian flat leaf parsley leaves roughly chopped
3/4 cup sliced red onion
1/2 cup capers drained
2 cloves garlic pressed or minced
1/4 cup good quality extra virgin olive oil
1 lemon juiced (about 1/4 cup)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
In a large bowl, gently toss the tomatoes, parsley, red onion, capers and garlic. Drizzle the olive oil and lemon juice over the tomato mixture and season with kosher salt and black pepper. Toss to coat and taste for seasoning, adding more salt and pepper if needed. Let the salad marinate for about 15 minutes for the flavors to meld. Serve or refrigerate for up to 2 days.