Onion, Tomato and Sumac Salad

5 large, ripe tomatoes, sliced 1/2 cm. thick
1 large red onions, sliced thinly
3 cucumbers, seeded and sliced about 1/2 cm. thick
hot red pepper flakes to taste
1/4 cup olive oil
lemon-based vinaigrette sauce, ideally home made, to taste
1/4 tsp. each salt, sumac and ground white pepper
feta cheese, crumbled
pine nuts, dry roasted

In a bowl combine the tomatoes, onions, cucumbers, red pepper flakes and olive oil. Toss gently and refrigerate until ready to serve.

To serve the dish, drain the excess oil from the salad mixture and transfer to an attractive bowl. Pour over a generous amount of the vinaigrette, season with the salt, sumac and white pepper and toss gently but well. Divide the salad onto 4 – 6 small dishes, sprinkle each over with the crumbled feta cheese and with the toasted pine nuts. (Ideal when served with toasted slices of pita bread that have been sprinkled over with olive oil and za’atar