Cherry Tomato Salad

Makes 6 Servings

1 quart – Cherry tomatoes, halved
¼ cup – Canola oil
3 tablespoons – White vinegar
½ teaspoon – Salt
½ teaspoon – Sugar
¼ cup – Minced fresh parsley
1 to 2 teaspoons – Minced fresh basil
1 to 2 teaspoons – Fresh oregano

Place tomatoes in a shallow bowl.
In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs.
Pour over tomatoes; gently toss to coat.
Refrigerate, covered, overnight.

Source: Taste of Home.