6 med. tomatoes, sliced
1/4 lb. feta cheese, crumbled
1 onion, thinly sliced
1 can (3 1/2 oz.) pitted ripe olives, sliced

DRESSING:

1/2 c. oil
1/3 c. red wine vinegar
2 tbsp. parsley
4 tsp. sugar
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. crushed pepper flakes

Arrange first four ingredients on a platter or in a bowl. Mix dressing ingredients together and pour over tomatoes. Refrigerate 2 hours.