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."
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.