- 2 Cups feta cheese
- 2 -3 pounds assorted heirloom tomatoes, cut in quarters or wedges
- 2/3 Cups pitted kalamata olives
- 1/4 red onion, sliced as thinly as possible
- Sea salt and pepper
- Extra-virgin olive oil
- Fresh chopped oregano
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.