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.
- 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)
- 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.
- 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.