Kerri's Tomato Greek Salad

This recipe was originally made by my sister Kerri now in her 30's when she was a teenager visiting us after she found it in a Cosmo magazine (sometime in the 90's). I recently was at the lake and realized I forgot to print the recipe and asked my Mom to send it onto me --she sent it to me from her Mastercook program where she has over 3000 tested recipes --the ***** 's indicate how good it is!

Kerri's Tomato Greek Salad **********************

Recipe By :Cosmo magazine

12 ripe tomatoes (plum) (we used a pkg of Heirloom tomatoes from TJ's)
1/2 pound Feta cheese
1 red onion
12 Kalamata black olives
25 fresh flat-leaf parsley leaves
1 lemon
1/3 cup extra-virgin olive oil
Sea salt and pepper

Cut the tomatoes in half lengthwise, then across in 3, giving you 6 chunks from each tomato. Put in a serving bowl. (Pictured above is Daniel's girlfriend Hanna prepping the mini tomatoes in half and surrounded by the ingredients)
Cut the Feta in 1/2 inch cubes and distribute evenly on top. (we had crumbled feta from TJ's)
Peel the onion and cut in half, then across in half circles.Cut these in 1-inch strips and scatter over the tomatoes.
Strew the olives on top. Push the parsley leaves in between the tomatoes, so they stick up.
Dress first with the juice of the lemon, then the olive oil. Season liberally with sea salt and black pepper. serve immediately with warm pita bread.

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Per Serving (excluding unknown items): 327 Calories; 30g Fat (80.9% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 635mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.