Yields 4 servings

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes

2 tomatoes

2 cloves of garlic

1 tbsp parsley

3 tbsp olive oil

salt and pepper, to taste

1. Wash, slice, and then cut tomatoes in half.

2. Peel and finely chop cloves of garlic.

3. Wash and chop fresh parsley.

4. Place tomatoes on a plate and dress with salt,

pepper, olive oil, garlic, and parsley.

Serve cold and enjoy!

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Today, at the VegU tent, people learn how to how to pick, store, and prepare a Spanish Tomato Salad using tomatoes, parsley and olive oil from vendors at the U.S. Department of Agriculture (USDA) Farmers Market, where USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), and Food Safety and Inspection Service (FSIS) volunteer as ‘VegUcators’ conducting free 10-minute fruit and vegetable classes in Washington, D.C., on Friday July 22, 2016. During this season of the outdoor USDA Farmers Market, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media by Lance Cheung.

. Original public domain image from Flickr

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