Jul 22, 2011

Cypriot Tomato Salad

When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes. Oftentimes Cypriot cooks add halloúmi, a goats' or sheep's milk cheese, to give the dish a briny dimension.

Credit: Penny De Los Santos

4 beefsteak tomatoes
1/4 cup extra-virgin sesame or olive oil
1 tbsp. red wine vinegar
2 tsp. dried oregano, preferably from Cyprus
Coarse sea salt, to taste
8 oz. halloúmi or Greek feta cheese (optional)

1. Slice tomatoes into 1/4"-thick slices and transfer to a large serving platter. Drizzle tomatoes with oil and vinegar. Sprinkle tomatoes with oregano and salt.

2. Slice halloúmi or feta and top each tomato with the cheese, if you like. Let tomatoes sit for 30 minutes to let flavors meld, and serve at room temperature.

SERVES 4

This article was first published in Saveur in Issue #113

Subscribe now

Ratings & Reviews (3)

by hikerpat on 2009-06-05

My daddy was from Italy and made a dish very similar to this. Although he used no cheese, he sliced an onion thinly and interspersed the rings with tomato slices, which were topped with a little oregano and S&P. Of course, the olive oil & red wine vinegar are essential.

by David Choi on 2009-08-11

Im not a big fan of cheese either and this salad was great !!!

For other great dishes, I found a really great healthy sites with many great vegan/healthy receips, cooking instructions, etc.

http://maggwire.com/articles/index/category:healthy-eating