Gruyere and Tomato Salad

1. 1

   Grate the Gruyere on the large holes of a box grater directly over a large serving plate.

2. 2

   Cut the tomato in half from top to bottom, remove the core, then cut crosswise into 1/2-inch-thick slices.

3. 3

   Arrange the tomato half-moons in a circle around the mound of cheese.

4. 4

   Sprinkle the onion and parsley all over the cheese, then season everything with a pinch of salt and generous grindings of black pepper.

5. 5

   Drizzle the oil, then the vinegar, all over the salad and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.