The salad that starts every summer meal — ripe tomatoes, crisp cucumber and a snowdrift of grated white cheese.
Chop the tomatoes, cucumber and pepper into bite-size pieces and put them in a wide bowl.
Add the onion, season with salt, and dress with oil and vinegar. Toss gently.
Grate the white cheese generously over the top so it covers the salad like snow.
Scatter with parsley and serve immediately with fresh bread.
Never refrigerate the tomatoes — they lose their soul. The cheese goes on top, never mixed in.