Fresh tomato, onion and feta cheese

Makes: 6
Preparation time: 15 minutes
Cook time: 0


  • 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


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.


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