Tomato, Gruyere and Red Onion Salad

• 2 beefsteak tomatoes (1 pound), thickly sliced
• Salt and freshly ground pepper
• 3/4 pound Gruyere cheese, shredded (3 cups)
• 1/4 cup sunflower or other mild oil
• 2 tablespoons Melfor vinegar (see Note) or apple cider vinegar
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped flat-leaf parsley

1. Arrange the tomato slices on a platter and sprinkle lightly with salt and pepper.
2. Mound the cheese on top and drizzle with the oil and vinegar.
3. Garnish with the red onion and parsley and serve.

beefsteak tomatoes, salt, gruyere cheese, sunflower, vinegar, red onion, flatleaf

Taken from www.foodandwine.com/recipes/tomato-gruyere-and-red-onion-salad (may not work)