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

Place tomatoes, cheese, onion and olives in a baking dish; set aside. In small bowl, with fork, mix olive oil, vinegar, parsley, sugar, basil, salt and pepper. Pour dressing over tomato mixture, gently lifting tomato slices to coat. Cover baking dish and refrigerate at least 2 hours to blend flavors. Serve on lettuce leaves.