Ingredients
Equipment
Method
Prepare the Produce
- Cut the ripe tomatoes into large, rustic wedges. Place them in the bottom of a wide ceramic bowl and sprinkle with sea salt to let the juices begin to flow.
- Slice the cucumber into thick rounds and scatter them over the tomatoes. Slice the red onion into thin rings and layer them on top of the cucumber.
Assembly and Seasoning
- Add the whole Kalamata olives to the bowl. Place the rectangular block of feta cheese prominently in the center of the vegetables.
- Generously drizzle the extra virgin olive oil over the entire dish until glossy. Heavily dust with dried oregano flakes, rubbing them between your palms for maximum aroma.
Nutrition
Notes
Serve at room temperature for the best flavor profile.
Use crusty bread to dip into the remaining olive oil and tomato juices.
Use crusty bread to dip into the remaining olive oil and tomato juices.
