Greek Heirloom Tomato Salad

Course: Salad

Cuisine: Greek

Keyword: Greek Heirloom Tomato Salad, Greek Salad, Tomato Salad

Prep Time: 15

Total Time: 15

Servings: Servings

Calories: 238kcal

3-4 ripe medium to large-sized heirloom tomatoes such as beefsteak, Brandywine, and Green Zebra varieties.
1 smaller tomato such as a plum or Oxheart
A few cherry or pear tomatoes
1 small red or sweet onion
1/2 cucumber
a handful of fresh oregano, basil or mint
½ cup fruity extra virgin olive oil
1 lemon cut into wedges
4 ounces feta cheese high-quality sheep or goat feta

Cut the small cherry or pear tomatoes in half.
Slice the remaining tomatoes to your desired thickness
Thinly slice the onion and cucumbers into rounds.
Arrange the vegetables on a platter or in a bowl, alternating them so you have layers of tomatoes, cucumbers, and onions.
Crumble the feta over the top.
Drizzle with olive oil and a squeeze of a lemon wedge.
Season with salt and black pepper.
Scatter the oregano, basil, and/or mint over the top of the salad. I like either oregano or a mixture of basil and mint.
Serve at room temperature, with a slice of lemon.

Optional ingredients you may like to add include green bell peppers, olives, capers, and a splash of red wine vinegar.