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TOMATO SALAD WITH FETA AND OLIVES

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Reference:

Bon App�tit, August 1994 Debra Creed-Broeker: Rocky Mount, Missouri

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Serves 6.

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Submitted by:

Foodie

Ingredients

large tomatoes (about 3 pounds), cored, sliced

red onion, halved, thinly sliced

1/2

cup olive oil

1/2

cup red wine vinegar

1/4

cup chopped fresh parsley

large garlic cloves, finely chopped

ounces feta cheese (about 1 generous cup), crumbled

1/3

cup brine-cured olives, preferably Kalamata (optional)

Directions

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.

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Sprinkle salad with cheese and garnish with olives, if desired.

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