Marinated Feta Cheese, Tomatoes, and Red Onion

4 oz. feta cheese
1/2 c. virgin olive oil
3 T. fresh lemon juice
1/2 t. red pepper flakes
1/2 t. freshly ground black pepper
1 t. finely chopped fresh oregano (or, 1/4 t. dried)
1 t. finely chopped fresh thyme (or, 1/4 t. dried)
3 beefsteak tomatoes
1 large red onion

Garnish:
1/2 c. nicoise olives (or, Greek olives)
2 fresh thyme sprigs

Break the cheese into 1/4-inch cubes in a mixing bowl. Toss with 1/4 c. of the olive oil, 2 T. of the lemon juice, the red pepper flakes, black pepper, oregano, and thyme.

Marinate at room temperature for 30 minutes (or for up to 3 days, covered, in the refrigerator), and drain well. If refrigerated, bring to room temperature before assembling the salad.

Cut each tomato into four 1/2-inch thick slices. Cut the onion into 1/8-in slices.

Mound the marinated cheese in the center of a serving platter. Surround the cheese with overlapping slices of tomato. Separate the onion slices into rings. Scatter onion rings and olives over the tomatoes. Drizzle with the remaining olive oil and lemon juice and decorate with the olives and sprigs of thyme.

Notes: I used crumbled feta, and (since it was just me) two tomatoes (from the vine) rather than three. Also, I didn't have any onions in the house, so I pitted six Greek olives and dropped them over the tomatoes before the final drizzle of olive oil and lemon juice.

This was a beautifully light, refreshing salad for a hot summer night.

Source: The Bride & Groom's First Cookbook by Abigail Kirsch, with Susan M. Greenberg