4 pints cherry tomatoes
1 1/2 cups small, diced red onion
1/4 cup white wine vinegar (I used rice vinegar)
6 Tablespoons olive oil
1 Tablespoon kosher salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl. Add the onion, oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2-3/4″ cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temp.