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Food & Home

Feta, Heirloom Tomato, and Oregano

Susie Theodorou

This is a brilliant summertime dinner when it’s too hot to cook and tomatoes are perfectly ripe.

Serves 4

1 large heirloom tomato

2 tablespoons roughly chopped or torn oregano leaves

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

6 ounces feta, broken into 2 3 pieces

sea salt and freshly cracked black pepper

1. Slice the tomato into large chunks and place in a bowl with the oregano, oil, and vinegar. Stir gently, season to taste, and let stand for 10 minutes.

2. Place the feta on a serving plate, spoon over the tomato salad, and serve.

From Mediterranean by Susie Theodorou, published by Kyle Books, © 2018.
Photographs by John Kernick.