Tomato Salad With Feta

A classic tomato salad fresh, simple and satisfying. Both the feta cheese and olive oil add the fat needed by the body to absorb the fat-soluble vitamin A and lycopene. Serve with toasted bread or as a side dish with rice.

4 large beefsteak tomatoes or six medium-size tomatoes, sliced
1 medium-size red onion, cut in thin rings
2 bunches fresh basil, leaves only
3/4 cup (200 g) feta cheese, crumbled
6 Tbsp (90 ml) extra-virgin olive oil
3 Tbsp (45 ml) balsamic vinegar
20 olives such as Kalamanta, for garnish (optional)
Herbal salt and pepper, to taste

Set aside a few basil leaves for garnish and coarsely chop the remaining leaves. Arrange tomato slices on a platter, then top with onion rings and feta. In a small bowl, mix oil and balsamic vinegar, then drizzle over top the tomatoes. Season with herbal salt and pepper. Top with chopped basil and garnish with olives and basil leaves. Serves four.

Source: alive #238, August 2002