1 pound of cherry tomatoes cut in halves, 4 ribs of celery thinly sliced diagonally, 6 slices of cooked bacon coarsely chopped, 6 green onions sliced thin diagonally, ½ cup chopped flat-leaf parsley, and 2 Tbsp. chopped dill. Let the salad rest about 5 minutes or more until ready to serve (or store in the refrigerator up to 3 days before serving). When ready to serve, sprinkle with sea salt and pepper, then toss with our Balsamic Italian Vinaigrette. Great salad for buffet or large gatherings.