Fresh Tomato Salad with Onions, Feta and Olives
"This dish appeared in Bon Appetit magazine...."
INGREDIENTS
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5 large, ripe tomatoes, cut into 1/3-inch-thick rounds
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1 small red onion, thinly sliced
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 1/4 cup extra-virgin olive oil
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1 tablespoon balsamic vinegar
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Salt and freshly ground black pepper to taste
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4 ounces feta cheese, crumbled
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 1/4 cup Kalamata olives, or other brine-cured black olives, pitted
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1 tablespoon chopped fresh parsley
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