Cypriot Tomato Salad

Name: Cypriot Tomato Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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. halloumi or Greek feta cheese (optional)

Serves
serves 4

PENNY DE LOS SANTOS

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 halloumi, a goats' or sheep's milk cheese, to give the dish a briny dimension.

Ingredients

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. halloumi or Greek feta cheese (optional)

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Instructions

Step 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.

Step 2

Slice halloumi 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.