serves 4
difficulty easy
equipment
  • bowl
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 pint 1 pint cherry tomatoes (halved - you can also use grape tomatoes or any combination of small tomatoes you like)  
  1. in a medium bowl, combine the tomatoes, minced garlic, veganshire sauce, lemon juice & zest, celery salt and hot sauce if you’re including it.
  2. stir to make sure tomatoes are thoroughly coated. cover and allow to marinate in the fridge for 1 hour.
  3. remove and allow to come back to room temperature before assembling the salad.
  4. scatter the sliced celery & olives - as well as the reserved celery leaves - over the top.
  5. season with salt and pepper. serve immediately.
  1 clove 1 clove garlic (minced)  
  1 tbsp 1 tbsp great quality extra virgin olive oil  
  2 tsp 2 tsp veganshire sauce - you can substitute soy sauce for this if you want it to be completely vegetarian  
    juice and zest of 1 large lemon  
    a pinch of celery salt  
    half a dash of tabasco (Sriracha or your favorite hot sauce - optional)  
  1/2 cup 1/2 cup sliced (pitted green olives)  
  2 whole 2 whole stalks celery (sliced - save the leaves for garnish later)  
    kosher salt and fresh ground pepper (to taste)