Ingredients (4 servings)
2 ½ tablespoons extra-virgin olive oil
1 garlic clove, crushed
1 tablespoon balsamic vinegar
500g grape or mini tomatoes, roughly chopped
1 small red onion, finely diced
¼ cup flat-leaf parsley leaves, chopped
Place oil, garlic and vinegar in a bowl. Add tomatoes, onion and parsley. Season with salt and pepper and stir to combine. Stand for 10 minutes. Serve with barbecued steak or lamb kebabs.