Pickled Ramp and Tomato Salad

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• 2 lbs cherry tomatoes
• ½ cup Blackberry Farm Pickled Ramps, drained (reserve liquid)
• ½ cup fresh parsley leaves
• 2 tablespoons pure olive oil (light olive oil)
• 1 tablespoon reserved pickled ramp juice
• salt

Cut the tomatoes in half and combine gently with the pickled ramps and parsley leaves.

Whisk the oil and pickle juice together and drizzle over the tomatoes, mixing lightly to coat.

Sprinkle with salt to taste.