- Fresh sliced tomatoes, large or cherub or cherry
- Thinly sliced red onion
- Fresh oregano leaves
- Feta cheese
- Kosher salt
- Cracked black pepper
- Fresh lemon juice
- Olive oil
Go outside and pick some oregano! If you don’t have any, buy the fresh stuff in the store in the produce section. Use the dried stuff as an absolute last resort.
If you aren’t currently growing any, think about doing so. It’s a low maintenance perennial.
Take the leaves off the stem. The stem is too woody to eat. If you hold the top of the stem and slide your other thumb and index finger down the stem, the leaves pop off.
Thinly slice your red onions.
Cut out the cores from your tomatoes. I’ve elected to use both yellow and red ones for the nice color contrast.
I had some extra arugula, so I made a bed for the tomatoes with it. After I was done, I decided I probably would have liked it even better without the arugula underneath.
Give your tomatoes a rough cut. Get rid of seeds to the extent it’s easy to do. Don’t go crazy about it.
Cut your lemon in half and get ready to add it.
Place the tomatoes and red onion slices in the bowl. Add your salt and pepper. Drizzle on olive oil. Squeeze on the juice of half a lemon. Add the oregano leaves.
Toss. Taste. Add the juice of the other half lemon if you want it to have a little more tang.
Gently place the tomato mixture on the plate. Top with feta. Yum.