Serves 6

2½ pounds cherry or pear tomatoes, cored and cut in half, lengthwise OR

plum tomatoes, cored, seeded, and diced

1 medium red onion, peeled and finely diced

¼ bunch flat-leaf parsley, leaves only, chopped

½ teaspoon ground sumac

6 tablespoons fruity extra virgin olive oil

¼ pound ricotta salata, crumbled

Coarse salt and cracked black pepper to taste

Combine the tomatoes, onions, parsley, and sumac in a large container.  Add the olive oil, tossing to coat well.  Toss in the cheese and let stand 5 minutes.

Taste and season with salt and cracked black pepper.

Store, covered and refrigerated.