Fresh tomato, onion and feta cheese

SERVES: 6

PREPARATION TIME: 15 minutes

COOKING TIME: none

Ingredients

5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup of Filipo Berio chilly flavoured extra vergin olive oil
2 tablespoons of Filippo Berio balsamic vinegar
115g feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley

Method

Arrange tomatoes on platter. Top with onion slices. Drizzle oil and balsamic vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.

COOK WITH:
Hot Chilli Flavoured

Filippo Berio's Extra Virgin Olive Oil gets a peppery kick.

Add a little spice to your every day meals with this Italian favourite: delicious on pizzas, poultry and even pasta.