This recipe is from the Roosevelt Yeshiva Pesach cookbook- it got rave reviews and is incredibly easy so we use it all year round
2 Boxes grape tomatoes, cut in half
Dressing:
1/3 C oil
2 Cloves crushed garlic
2 T chopped fresh basil
2 T chopped fresh parsley
1 t salt (or to taste)
black pepper to taste
You can modify- more/less herbs, less oils, and I once used fresh oregano (with yummy results)- it's a little stronger than basil, though. You can use frozen herbs, but it's not nearly as good.
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