This is a light summery dish. I cut a fistful of parsley, as well as a collective fistful of sage, rosemary, and thyme, and finely minced it up. I got to use one of my favorite knives for this. It's shaped like a pair of cresent moons set in parallel, with a pair of handles on the ends. You rock it back and forth over a pile of fresh herbs, and then the herbs are minced. I also zested and then juiced a lemon, pressed some garlic, and halved a dozen grape-sized tomatoes.
Warm a generous amount of olive oil, and heat the garlic for a minute or two. DON'T brown the garlic. Remove from heat, then mix in the lemon juice and zest. Add the parsley, sage, rosemary, and thyme. Top with tomato halves and serve.
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