Pecorino cheese with tomato and parsley salad

Name: Pecorino cheese with tomato and parsley salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Tomatoes (about 60 g each); 1 collar Parsley; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 discs (100 g each) Sheep's cheese; 3 TABLESPOONS Olive oil; 1 Onion; 1 Garlic clove

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Tomatoes (about 60 g each)
1 collar Parsley
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 discs (100 g each) Sheep's cheese
3 TABLESPOONS Olive oil
1 Onion
1 Garlic clove

Directions

1
Wash the tomatoes and parsley. Dice 2 tomatoes, chop parsley roughly. Mix vinegar, salt, pepper and sugar, fold in 2 tablespoons of oil. Mix with diced tomatoes and parsley. Arrange salad in a bowl.
2
Cut the feta cheese first crosswise, then horizontally in half. Place in an ovenproof dish. Peel onion and garlic. Cut onion into rings and finely dice garlic. Cut 2 tomatoes into slices. Cover the feta cheese with slices of tomato, onion rings and garlic. Drizzle with 1 tablespoon of oil. Bake sheep's cheese under the hot grill for 2-3 minutes or in the oven at the highest setting for 5-7 minutes. Serve with salad.
3
Cut 2 tomatoes into slices. Cover the feta cheese with slices of tomato, onion rings and garlic. Drizzle with 1 tablespoon of oil. Bake sheep's cheese under the hot grill for 2-3 minutes or in the oven at the highest setting for 5-7 minutes. Serve with salad. Serve with thin flatbread