Parslied Cherry Tomatoes with Garlic


1 pt. cherry tomatoes (about 20),
cut in half
2 garlic cloves, minced
1/4 tsp. salt
2 tbs. olive oil, preferably extra-virgin
2 tsp. fresh lemon juice
1/3 c. coarsely chopped fresh parsley

In a medium bowl, toss the tomatoes
with the garlic, salt, oil and lemon juice.
Stir in the parsley just before serving.