Chopped Tomato Salad

Ingredients

• Tomato
• Parsley
• Lemon juice(if you have it)
• Salt
• Pepper

Utensils

• Knife
• Cutting board
• Bowl

Directions

When you get a tomato, you can store it outside of the refrigerator for about a week if it is cool in the kitchen.  But once you cut into it, you should probably make what you don’t use immediately into a salad to keep in a bowl in the refrigerator.

Technique: Take the tomato and slice what you need for on top of your potatoes or Lettuce Salad.  Chop up the rest and put it into the bowl.  Take one or two stalks of parsley and chop it up finely and put that on top of the tomato.  If you have any lemon left, squeeze some lemon juice over the tomato.  Add a dash of salt and pepper and put into the refrigerator.

Note:  The salt will draw out liquid from the tomato, so it will collect juice in with the tomato salad.  If you eat it within a few days, you really don’t have to worry about it.  Cook it into a tomato sauce to go over rice or macaroni if you have the Tomato Salad in the cool box for more than three days.  Just pop it in the pan for about 10 minutes on a medium heat to heat the tomato through and pour it over your starch.