Marinated Tomato Salad

• 3 - 4 ripe but firm tomatoes - sliced ⅓" thick
• 4 Tablespoons olive oil
• 2 Tablespoons Balion Coconut Flower Cider Vinegar (Plain or Chilli)
• 1 Tablespoon Balion Coco Amino Original
• 1⁄2 Tablespoon lemon juice
• 3 Tablespoons minced Red Onion
• 4 large leaves fresh basil  - finely diced
• 1 Tablespoon diced fresh parsley
• 1 clove garlic  - crushed
• 1⁄2 teaspoon sea salt
• fresh ground pepper

Instructions

Slice the tomatoes into slices about ⅓ of an inch thick and arrange on a platter with a rim in a single layer.

Whisk together the olive oil, Balion Coconut Flower Cider Vinegar, Balion Coco Amino Original,  lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.

Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.

Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.

Garnish with fresh ground pepper when ready to serve.