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.
Cypriot Tomato Salad
Ingredients
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.
Yield: serves 4
Ingredients
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4 beefsteak tomatoes
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1⁄4 cup extra-virgin sesame or olive oil
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1 tbsp. red wine vinegar
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2 tsp. dried oregano, preferably from Cyprus
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Coarse sea salt, to taste
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8 oz. halloumi or Greek feta cheese (optional)
Instructions
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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.
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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.
- 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.
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