Tomato Salad with Feta

5 ripe tomatoes cut into slices 1/3 inch thick

1 small red onion sliced thin

1/4 C. olive oil

1 T. balsamic vinegar

Arrange tomatoes on a platter. Top with onion slices. Drizzle olive oil and balsamic vinegar over. Sprinkle with coarse salt and fresh ground pepper. Let stand at room temperature for at least a hour.

Top with:

4 oz. crumbled feta cheese

1/4 C. Kalamata olives pitted

1 T. fresh chopped parsley

Serves 6.