TOMATO SALAD WITH FETA AND OLIVES

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Tomato Salad with Feta and Olives image

Provided by Debra Creed-Broeker

Categories     Salad     Cheese     Olive     Tomato     Appetizer     No-Cook     Feta     Summer     Bon Appétit     Missouri     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

5 large tomatoes (about 3 pounds), cored, sliced
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata (optional)

Steps:

  • 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.

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