This dish was inspired the organic olive grove.
- 1 Spanish onion
- Good pinch of sumac
- 1 perfectly ripe tomatoes
- 40 gm shanklish (see note)
- 4 tbsp extra-virgin olive oil (preferably something fresh, local and robust)
- 1 tbsp shredded flat-leaf parsley
Cut onion in half lengthways and finely slice. Sprinkle sliced onion with a good pinch of salt and sumac and leave to weep in a colander over a plate for 20 minutes. Spread onion out on absorbent towel and pat dry.
Cut tomatoes into 1cm-thick slices or wedges and arrange on a plate. Season with a pinch of salt and crumble over feta, then loosely strew with onion. Drizzle olive oil over salad and sprinkle parsley over to finish.
Recipe from Gourmet Traveller (https://www.gourmettraveller.com.au/recipes/browse-all/tomato-salad-with-sumac-shanklish-and-olive-oil-10944)