Gruyere and Tomato Salad

Serves 4

5 ½ ounces Gruyere cheese
1 large ripe tomato
1 white new (spring) onion or 2 medium shallots, finely chopped
¼ cup thinly sliced fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 tablespoons sherry vinegar

Grate the Gruyere on the large holes of a box grater directly over a large serving plate. Cut the tomato in half from top to bottom, remove the core, then cut crosswise into 1/2 inch-thick slices. Arrange the tomato half-moons in a circle around the mound of cheese.

Sprinkle the onion and parsley all over the cheese, then season everything with a pinch of salt and generous grindings of black pepper. Drizzle the oil, then the vinegar, all over the salad and serve immediately.