5 ripe large tomatoes cut into l/3″ thick rounds
l small red onion thinly sliced
l/4 cup olive oil
l tbsps. balsamic vinegar
4 ozs. feta cheese crumbled
lk/4 cup olives
l tbsps. chopped fresh parsley
Arrange tomaoes on platter. Top with onion slices. Crizzle oil and vinegar over. Sprinkle with s&p. let stand at room temp at least l hour. Sprinkle cheese, olives and psrlsey over salad and serve. Bon Appetit Aug. l999
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recipes from contoocook and beyond