Tomato Salad with Feta
5 ripe tomatoes cut into slices 1/3 inch thick
1 small red onion sliced thin
1/4 C. olive oil
1 T. balsamic vinegar
Arrange tomatoes on a platter. Top with onion slices. Drizzle olive oil and balsamic vinegar over. Sprinkle with coarse salt and fresh ground pepper. Let stand at room temperature for at least a hour.
Top with:
4 oz. crumbled feta cheese
1/4 C. Kalamata olives pitted
1 T. fresh chopped parsley
Serves 6.
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