1 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1 Tbsp chopped fresh oregano leaves
1/4 cup chopped fresh Italian (flat leaf) parsley
1 medium sized sweet onion, peeled (about 10 ounces)
8 ounces creamy feta cheese, cut into large chunks
Fleur de Sel (sea salt) and freshly ground pepper
6 medium-size ripe tomatoes, cut crosswise into 1/4 inch rounds
1/4 cup pitted kalamata olivesPut the lemon juice in a medium bowl. Slowly whisk in the olive oil in a slow stream. Whisk in the oregano and parsley. Slice the onion as thin as possible. Add the onion and feta to the bowl with dressing and toss gently to combine. Season with salt and pepper to taste.
Arrange the tomatoes in overlapping circles around the edges of 6 salad plates. Sprinkle each slice with a bit of Fleur de Sel. Divide the onion salad among the plates and top with olives.