Serving Size:Serves 6
5 large (about 3 pounds) tomatoes, cored, sliced
1 red onion, halved, thinly sliced
1/2 cup Extra Virgin Olive Oil
1/2 cup Red Wine Vinegar
1/4 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 ounces (about 1 generous cup) Feta cheese, crumbled
1/3 cup Pitted Kalamata Olives
Adapted From: Epicurious.com
Sweet tomatoes and salty feta and olives make a simple, yet delicious salad.
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
Sprinkle salad with cheese and olives & serve.