- 6 tomatoes (medium sized vine-ripe yellow, sliced)
- 2 tablespoons extra virgin olive oil (for drizzling)
- 2 tablespoons Pineapple balsamic vinegar
- Chopped parsley (or basil, as needed)
- Cracked pepper
- Himalayan Sea Salt
Arrange the sliced yellow tomatoes on a chilled salad plate. Add Parsley as garnish. Drizzle with the extra virgin olive oil and balsamic vinegar. Sprinkle with sea salt and cracked pepper.