La Conner Weekly News - Your independent hometown award-winning newspaper

Any variety of tomato would be delicious in this recipe. I used small cherry tomatoes, cut in half or thirds. Cutting tomatoes allows the flavor from the tomatoes to intermingle. I checked my raised bed garden for fresh greens to add. Most of the herbs survived the winter. I chose curly parsley and burnet. The burnet leaves I separated individually from the stem, after cutting a stem from the plant.

Ingredients

Blueberries, ½ cup

Cherry tomatoes, ½ cup

Curly parsley, 3 sprigs, chopped

Burnet, leaves from

3 stems

Preparation

Rinse all ingredients. Cut the cherry tomatoes in half or thirds. Place into the serving bowl. Add the blueberries. Chop the curly parsley. Remove the burnet leaves from the stem. Toss all together. Keep chilled until served. Serve with your favorite salad dressing. This recipe made two small servings