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 Heirloom Tomato and Fresh Oregano Greek Salad
Created by Rori Trovato
From Great Food in the September 2007 issue of
O, The Oprah Magazine
Serves 4 to 6


Heirloom Tomato and Fresh Oregano Greek Salad Splash olive oil and lemon juice over this Greek version of Caprese salad, layered with chalk-white feta, fresh oregano, cucumbers, red onions and colorful heirloom tomatoes.

INGREDIENTS

  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. minced garlic
  • 2 Tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Tbsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole oregano leaves for garnish
  • 4 pounds assorted heirloom tomatoes, cut into wedges or halved, depending on size
  • 1/2 cucumber, sliced into very thin rounds
  • 1 small red onion, sliced into very thin rings, soaked 15 minutes in cold water and drained
  • 3/4 cup crumbled feta cheese (6 ounces)

In a sealable container, combine olive oil, garlic, lemon juice, 1/2 tsp. salt and chopped oregano. Seal and shake well. On a serving plate, arrange tomato, cucumber and onion slices in random layers. Drizzle with dressing; season with salt and pepper. Top with feta cheese and garnish with whole leaf oregano before serving.
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