GREEK TOMATO SALAD 

The Greek approach to a decent tomato salad, whether it includes cucumbers and lettuce (this one does not), is to keep it simple.   

You only need sweet, juicy summer tomatoes, salt, and olive oil. The garnishes here—green pepper, red onion, chopped mint,    

and a sprinkling of oregano—are optional, but they add brightness. The addition of good Greek feta cheese elevates the dish.   

4 to 6 serving – 3 to 4pounds ripe tomatoes, preferably heirloom – 1small red onion, sliced thinly crosswise – 1 or 2small sweet peppers, such as bell or corno di toro, sliced into thin ring

– Flaky sea salt, such as Maldon – 4ounces Greek feta cheese – 2tablespoons roughly chopped mint – ½teaspoon dried oregano – Fruity extra-virgin olive oil, for drizzling

Wash, core and slice tomatoes ½-inch thick. Arrange slices on a platter or in a shallow wide bowl.  

Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.  

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