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6 med. tomatoes, sliced
1/4 lb. feta cheese, crumbled
1 sm. onion, thinly sliced
1 (3 1/2 oz.) can pitted ripe olives
1/2 c. olive oil or salad oil
1/3 c. red wine vinegar
2 tbsp. minced parsley
4 tsp. sugar
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. cracked pepper
Lettuce leaves

Drain olives and slice. About 2 1/2 hours before serving, or early in day, place tomato slices, feta cheese, onion, and olives in 13 x 9 baking dish and set aside.

In small bowl mix oil, vinegar, parsley, sugar, basil, salt, and pepper together with a fork. Pour dressing over tomatoes, etc., in baking dish.

With a rubber spatula, gently lift tomato slices to coat with dressing. Cover baking dish and refrigerate for at least 2 hours.

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