– 1 pint red grape tomatoes
– 1 pint yellow grape tomatoes
– 1/2 red onion, thinly sliced
– 1/4 cup olive oil
– 3 tablespoons balsamic vinegar
– 3 tablespoons minced fresh parsley
– 1 heaping tablespoon jarred pesto
– 1/4 teaspoon sugar
– 1 clove garlic, pressed
– Salt and fresh ground black pepper
– 1 head iceburg lettuce, cut into chunks


– Halve the tomatoes and add them to a large zipper bag with the sliced red onion.
– Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper.
– Seal the bag, getting all the air out.
– Place into the fridge until ready for dinner.
– Place the iceberg lettuce in a large bowl and pour on the tomatoes.
– Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)