Marinated Tomato and Red Onion Salad

Tomato. Parsley. Feta. Red onion. When combined, these four flavours are one of my favourites in the world.

This salad is sweet, acidic, fresh and creamy all in one. It is also dead simple and can take as long as you need to make it. Either throw it together straight after work or make it in the morning and leave it to rest throughout the day.

I often pair it with fried chorizo or chicken (or both) for lunch or light dinner. For a vegetarian twist, serve with cannellini beans or toss through Israeli couscous.

Marinated Tomato and Red Onion Salad
Servings  2 main, 4 as a side
Prep Time: 15 minutes (minimum)

250gms cherry tomatoes
3 tablespoons olive oil
Salt
Pepper
1 large bunch of fresh parsley
1 small red onion
100gms feta cheese

Start by cutting the cherry tomatoes into rough quarters and placing them in a salad bowl – or any bowl wide and large enough to toss a salad. Add a generous helping of salt and pepper to the tomatoes and pour over the olive oil.

Next, finely chop the parsley and red onion and add to the tomatoes.

Toss everything together and set aside to allow all the ingredients to marinade for at least 10 minutes but preferably an hour (if not longer) – If I’ve planned ahead, I’ll often do this in the morning and place in the fridge. The salt will draw the juices and liquid out of the tomatoes and combines with the olive oil to create a beautiful marinade and dressing. This will also take a little bit of the bite away from the red onions.

Just before you’re ready to serve, crumble the feta cheese over the top. This salad is great as is, or can make the perfect addition to any wrap, couscous or pasta.