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Sunday, September 14, 2014

Cypriot tomato salad (Greek)

A tomato salad the way they do it in Cyprus: flavored with olive oil and oregano (which is one of the most loved herbs in Greek cuisine) and a touch of red wine vinegar. Sprinkled with feta cheese crumbs on top. Delicious. Especially next to some Greek meze, like Saganaki for example. :)
Recipe source: Saveur.

Last year: Coconut corn salad.
Two years ago: Goat cheese rounds in prosciutto.
Three years ago: Baby making and no cooking :).

Ingredients (serves 2):
  • 3 small tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried oregano
  • coarse sea salt to taste
  • 2 tablespoons crumbled feta cheese (optional)

Wash and pat dry the tomatoes. Slice them and divide the slices between 2 serving plates. Drizzle each serving with olive oil and a bit of vinegar. Sprinkle oregano, a bit of sea salt, and the crumbled cheese too. It's done, dig in! :)

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