1 red onion
Good pinch sumac
6 perfectly ripe Flavorite tomatoes
2 tbsp shanklish cheese (a yoghurt – based cheese from delicatessens) or good quality feta cheese
4 tbsp extra virgin olive oil, preferably one that is fresh, local and robust
1 tbsp shredded parsley
Peel the red onion, cut in half lengthwise and remove the eye. Place the onion cut side down and slice finely. Season the sliced onion with a good pinch of salt and the sumac. Leave to drain in a colander for 20 minutes, then lay the onion on a paper towel and pat dry.
Slice the tomatoes across into 1cm thick slices and arrange on a large plate. Season with another pinch of salt and crumble the shanklish over the tomato slices.
Now loosley screw the red onion over the shanklish. Drizzle the olive oil over the salad and sprinkle the parsley over the top to finish.