Warm Bok Choy Tomato Salad

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8 Baby Bok Choy

2 cups yellow cherry tomatoes

1 small onion, chopped

2 large garlic cloves, crushed
juice of half a lemon

Sea salt and black pepper

Extra virgin olive oil

Clean and cut Bok Choy in half. Dry with a paper towel. In a large wok or deep side skillet, add enough oil to cover the bottom (about 2 tablespoons). When hot, add all the ingredients. Season with sea salt and black pepper, then saute on high heat until all vegetables are cooked (about 5 minutes).

Drizzle extra virgin olive oil and lemon juice on top. Serve immediately, while still warm and crisp.

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