Cypriot Tomato Salad
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.