Tomato Salad

I had a few roma tomatoes left from making the roasted red pepper spread earlier in the week, so I tossed them into a sald with great results. I could have blanched the tomatoes to remove the skin but it seemed like extra work that wasn't really needed-you may prefer to do so.

You Will Need:

3 roma tomatoes, seeded and sliced in wedges
1 small yellow onion
1/4 teaspoon dried minced garlic
1/2 teaspoon dried thyme
4-5 black Greek olives, chopped
1/4 cup cubed hard cheese (I had the end of a wedge of some French sheep's milk cheese that Mr. Eat The Blog's mother generously purchased for us)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup chopped parsley

Toss it together and chill well before serving. It helps to let the cheese soak up the dressing at least half an hour before serving.