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.)