Greek Tomato Salad

2.8 from 10 ratings

Adapted from a version by chef Gavin Kaysen, Emily says that she made this salad for her friend Linda Lou, who is Greek and is notorious for stealing olives out of unsuspecting martinis. "She loved it, so I consider it to have the official Greek stamp of approval."

Servings

servings

Ingredients

2 cup feta cheese
2 -3 pounds assorted heirloom tomatoes, cut in quarters or wedges
2/3 cup pitted kalamata olives
1/4 red onion, sliced as thinly as possible
sea salt and pepper
extra-virgin olive oil
fresh chopped oregano

Directions

Put the feta in a bowl and add a little bit of cream at a time, whisking with a fork, until the cheese becomes creamy and smooth. Spread ¼ of the cheese onto the center of plate. Top with ¼ of the tomatoes, onions, and olives and season a bit with salt and pepper. Drizzle with olive oil and garnish with the chopped oregano. Repeat on 4 more plates and serve.