2 medium tomatoes, sliced thin
1 small cucumber, sliced thin
1/2 red onion, sliced thin
12 kalamata (or ripe black) olives, halved
3 T. balsamic vinegar
1/3 c. extra-virgin, cold-pressed olive oil
3 T. feta cheese, crumbled
Lay tomatoes, cucumber, onion and olives on a platter attractively. Sparinkle with vinegar and then with olive oil. Crumble feta over tomatoes. Chill till ready to serve.