• 5 large tomatoes
  • 1 small red onion, thinly sliced
  • sea salt to taste
  • 1 ½ teaspoons dried oregano
  • 1 (4 ounce) container crumbled feta cheese(Optional)
  • ½cucumber, sliced(Optional)
  • 1 small green bell pepper, sliced(Optional)
  • ¼ cup Greek black olives
  • 3 tablespoons extra-virgin olive oil
  • Directions

  • Step 1

    Cut your tomatoes into wedges over the bowl that you’re serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes’ juices.


  • Step 2

    Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.

  • Cook's Note:

    Don’t skip the salting and resting step! The tomatoes’ acidic juices combine with the olive oil to make the perfect dressing, with no need to add vinegar or lemon juice at the end. To encourage the juices to release, give the tomatoes an occasional stir while resting.

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