Cypriot Tomato Salad

  • Serves

    serves 4


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
  • 14 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)


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.

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