Greek Salad

6 med tomatoes cut into quarters or 1/8’s

1/4 lb feta cheese, crumbled

I small red onion, thin sliced

1 3.2 oz can pitted black olives, sliced

1/2 cup olive oil

1/3 cup red wine vinegar

2 tbsp chopped parsley

4 tsp sugar

1/2 tsp basil

1/4 tsp salt

Place tomato pieces in a large shallow baking dish. Top with cheese, onion slices, and olives.

In small bowl mix olive oil, vinegar, parsley, sugar, basil and salt; pour over tomato mixture. Gently lift tomatoes to coat with dressing. Cover dish and refrigerate at least 2 hours to blend flavors.