Total Calories: 155
1. Core the tomatoes and cut into 1-inch cubes. Cut the pepper and onion into 1/4-inch dice. Combine the vegetables in a serving bowl with the parsley, olive oil, 1 tablespoon vinegar, and salt and pepper. Toss gently but thoroughly to mix. Correct the seasoning, adding salt, pepper, or vinegar as necessary the salad should be highly seasoned.
2. Coarsely grate or crumble the cheese on top and serve immediately.
Note: If spring onions are not available, 4 scallions (both white and green parts) or 1/2 small red onion may be substituted.
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