1 pound tomatoes, cut into 1/4-inch slices
1/2 medium red onion, very thinly sliced and separated into rings
1 can (2 ounces) sliced black olives
2 tablespoons chopped parsley leaves
4 ounces crumbled feta cheese

Dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup grated Parmesan cheese
1 clove garlic, minced
salt and pepper to taste

1/2 cup garlic croutons. (Use the croutons that resemble pennies.)

In a bowl, toss together salad ingredients. In a glass jar with a tight-fitting lid, shake together dressing ingredients and pour over the salad. Cover bowl and refrigerate for several hours. Just before serving, toss garlic croutons into the salad. Serves 6.

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