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Greek Tomato Salad

Barbara's Notes: A perfect August night summer salad, for an evening when it is too hot to cook. Feta and mint are the frick and frack of this composed tomato salad. I recommend soaking the sliced onion in vinegar for fifteen minutes, to take the raw bite out of it. The second day, you might want to try baking some of the salad atop some pizza dough.
Course Salad
Cuisine Greek
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6 servings
Author David Tanis


  • 3 to 4 pounds ripe tomatoes preferably heirloom
  • 1 small red onion sliced thinly crosswise
  • 1 or 2 small sweet peppers such as bell or corno di toro,sliced into thin rings
  • Flaky sea salt such as Maldon
  • 4 ounces Greek feta cheese
  • 2 tablespoons roughly chopped mint
  • ½ teaspoon dried oregano
  • Fruity extra-virgin olive oil for drizzling


  1. Wash, core and slice tomatoes ½-inch thick. Arrange slices on a platter or in a shallow wide bowl.
  2. Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
  3. Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.