Tomato Salad with Feta and Olives

• 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)

1. Overlap tomato and onion slices on large platter.
2. Whisk oil, vinegar, parsley and garlic in small bowl.
3. Season to taste with salt and pepper.
4. Pour over salad.
5. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
6. Sprinkle salad with cheese and garnish with olives, if desired.

tomatoes, red onion, olive oil, red wine vinegar, parsley, garlic, feta cheese, brinecured olives

Taken from www.epicurious.com/recipes/food/views/tomato-salad-with-feta-and-olives-2336 (may not work)