The recipe
Fresh tomato, onion and feta cheese
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 […]
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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.
Cooked With
Hot Chilli Flavoured
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