In a medium size bowl wash the tomatoes and dry with a towel.
Slice the tomatoes in 1/4 inch slices and add to bowl.
Wash and pat dry parsley leaves.
Sprinkle with salt and pepper then add the vinaigrette and toss lightly.
Place the parsley leaves, one on top the other and roll.
With a sharp knife, slice the parsley as thinly as you can (chiffonade)
On a large serving platter place the cheese in the center. Lay the tomatoes overlapping each other to make two circles. Sprinkle parsley atop the tomatoes and cheese. Serve immediately.
