Title: Tomato Salad with Feta And Olives
Categories: August 1994
Yield: 1 servings

5 lg Tomatoes; (about 3 pounds),
; cored, sliced
1 Red onion; halved, thinly
; sliced
1/2 c Olive oil
1/2 c Red wine vinegar
1/4 c Chopped fresh parsley
3 lg Garlic cloves; finely
-chopped
4 oz Feta cheese; (about 1
-generous
; cup), crumbled
1/3 c Brine-cured olives;
-preferably Kalamata
; (optional)

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 garnish with olives, if desired.

Serves 6.

Bon Appetit August 1994

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