Anise and Cherry Tomatoes Salad With a Kick

• 3 cups anise
• 2 cups cherry tomatoes
• 1 teaspoon chili pepper flakes (optional)
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 cup white balsamic vinegar
• 14 cup vegetable oil

1. This salad is best made the night before and marinated in refrigerator.
2. This way the flavors all blend.
3. Have ready a bowl to add your veggies and to mix your salad.
4. You will also need a med size tupperware bowl with tight lid.
5. Wash the anise bulbs and slice off the end (where roots was) and the top stalks, but don't throw them out.
6. Slice the bulb lengthwise and chop like an onion.
7. Reserve some of the green leaves to add to the salad.
8. Chop the stalks as well into bite size pieces.
9. Wash and cut your cherry tomatoes in half and add to bowl with anise.
10. To this add the rest of your ingredients.
11. Mix well and taste adjust your seasoning.
12. CAREFUL NOT TO ADD TOO MUCH SALT NOW.
13. YOU WILL DO A FINAL ADJUSTMENT ON SEASONING PRIOR TO SERVING.
14. Place your salad in tupperware and close tightly.
15. Give it a good shake and place in refrigerator.
16. NOTE: Whenever you go in the refrigerator, give the tupperware a shake.
17. Prior to serving, give it a shake and taste.
18. Now you'll give it a final seasoning adjustment.

anise, cherry tomatoes, chili pepper, salt, black pepper, white balsamic vinegar, vegetable oil

Taken from www.food.com/recipe/anise-and-cherry-tomatoes-salad-with-a-kick-342530 (may not work)