Pickled Parsley Tomatoes

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	4 hrs 10 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

7 tablespoon olive oil, virgin
3 tablespoon balsamic vinegar, dark
1 teaspoon sugar
5 teaspoons parsley, smooth, finely chopped
2 cloves garlic, pressed, turned in salt
1 teaspoon mustard
15 tomato (s) (cocktail tomatoes)

Instructions

Quarter the cherry tomatoes. Mix the olive oil, vinegar, sugar, parsley, garlic and mustard well in a bowl. Add the cocktail tomatoes to the sauce and stir again. Then let it steep in the refrigerator for about 4-5 hours and stir from time to time.
You can of course also use basil instead of parsley or in addition, but then no more than 3 teaspoons of each.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.