Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt & freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes together in a small jar; seal with a lid and shake until well combined. Set aside until needed. Side Note: We like a tangy vinaigrette, if you don’t, add more olive oil, to taste.
Make the salad by combining the halved cherry tomatoes, fresh basil, and fresh parsley in a bowl.
Shake the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly then season with freshly cracked pepper, to taste.
Set aside at room temperature for 10-15 minutes to allow flavors to mingle. Toss to coat, serve and enjoy.