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.