2 ripe red tomatoes
10 leaves Italian flat-leaf parsley
1 sheet nori (seaweed)
1 1/2 tablespoons good olive oil
1 teaspoon balsamic vinegar
Juice of 1/8 lemon
Cut the tomato in quarters. With a small spoon, scoop out the pulp and place them on a dish.
Cut the nori in thin strips. Sprinkle them over the tomato pulp.
Drizzle olive oil and balsamic vinegar over the plate. Place flat-leaf parsley on top, squeeze lemon juice, season with sea salt and serve immediately.