Ingredients:

-1 pint cherry tomatoes, halved
-1/4 cup extra virgin olive oil
-3 tablespoons white vinegar
-1/4 cup minced fresh parsley
-2 teaspoons minced fresh basil
-2 teaspoons minced fresh oregano
-1/2 teaspoon salt
-1/2 teaspoon sugar

1. Place tomatoes in a large bowl; set aside
2. In a small bowl, combine oil and vinegar
3. Add parsley, basil, oregano, salt and sugar
4. Pour over tomatoes
5. Cover and refrigerate for at least 3 hours
6. Drain and serve as a side dish

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