Ingredients
6-8 Beefsteak tomatoes, sliced
1/4 cup red wine vinegar
3/4 cup EVOO
1-2 tablespoons kosher salt
1 teaspoon thyme leaves
1 teaspoon coarse ground pepper
1/2 teaspoon garlic powder
8 ounces pitted Kalamata olives
8 ounces feta cheese, crumbled
Preparation
Place the sliced tomatoes in a plastic container with a tight-fitting lid and shake gently to mix. Marinate as least 4 hours. When ready to serve fan the tomatoes in a circle to cover the outermost portion of a round serving platter. Place the olives in the center and sprinkle the feta over the tomatoes. Reserve the marinade to use as a tomato vinaigrette dressing.
