4-5 large, ripe, tomatoes
1 medium red onion
¼ pound greek Feta cheese from the island of Lemnos P.D.O.
Organic dry Oregano
Hand-picked sea salt from Crete
Kalamata Olives PDO
3 tablespoons Kalamata Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar with Fig extract “Kalamata Papadimitriou”
Wash and dry the tomatoes and cucumber. Clean off the outer skin from the onion.
Remove the core from the tomatoes and cut into bite sized pieces into a large salad bowl.
Seed and cut the cucumber into slices.
Thinly slice the red onion and add to the tomatoes. Toss in some olives and season all with salt, pepper and oregano
Just before serving, place the feta on top of the salad, either as a slice or crumbled, mix the oil and vinegar and drizzle over the top, and serve.
Yield: Serves 4-6