Fresh Tomato Salad with Onions, Feta & Olives (Bon Appetit - August 1999)
5 ripe, large tomatoes; cut into 1/3 inch thick rounds
1 small red onion, thinly sliced (a mandolin works GREAT)
1/4 c. extra virgin olive oil
1 T. balsamic vinegar
4 oz. feta cheese, crumbled
1/4 c. kalamata olives
1 T. fresh parsley
Arrange tomatoes on a platter. Top with onion slices. Drizzle oil and vinegar over top. Sprinkle with salt & pepper. Allow to stand at room temperature for at least 1 hour.
Sprinkle cheese, olives & parsley over salad and serve.
~Serves 6
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1 comment:
Thanks for stopping by my blog!
Love all your tomato recipes, I will have to try this one. I have been buying all kinds of tomatoes at the Farmer's Market this summer, yum!Thanks for sharing!
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