I know that I have not had too many vegetarian recipes on here, so here is an AWESOME one...great for a party buffet. This is published in the "THE BEST OF fine cooking FRESH & QUICK 2010"; No. 37.
tomato salad with feta, olives, and mint
6 oz. feta cheese
1/4 cup chopped fresh mint, plus sprigs for garnish
4 large ripe tomatoes, sliced 1/4 inch thick
1/2 lb. cucumber, peeled, seeded, and cut into small dice
1/2 lb. bite-size tomatoes in assorted colors, halved
1/2 cup Nicoise or Kalmata olives (about 15), pitted and halved
1/4 cup extra-virgin olive oil
1/2 tsp. grated lemon zest
4 tsp. fresh lemon juice
Freshly ground black pepper
Crumble the feta into a small bowl. Add the chopped mint and toss; set aside.
Season the tomato slices with salt and then arrange them, overlapping slightly, on a serving platter. Sprinkle the cucumber over the tomato slices. Season the bite-size tomatoes with salt and scatter them over the cucumber. Sprinkle the olives on top.
In a small bowl, whisk the olive oil, lemon zest, and lemon juice. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad.
To serve, scatter the feta over the salad, garnish with the mint sprigs, and serve immediately.