Ingredients

• 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

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Instructions

1. 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.