- large handful flatleaf parsley, leaves only
- Âź red onion, finely sliced
- 50g/2oz Manchego cheese, shaved with a vegetable peeler
- 50g/2oz sun-blushed tomatoes
- 30g/1oz black olives, stones removed
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- salt and freshly ground black pepper
- Place all of the ingredients into a large bowl and stir well to combine.
- To serve, place into a serving dish.