- 5 ripe large tomatoes, cut into 1/3-inch-thick rounds
- 1 small red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 4 ounces feta cheese, crumbled
- 1/4 cup Kalamata olives or other brine-cured black olives, pitted
- 1 tablespoon chopped fresh parsley
- Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.