Splash olive oil and lemon juice over this Greek version of Caprese salad, layered with chalk-white feta, fresh oregano, cucumbers, red onions, and colorful heirloom tomatoes.
Servings: Serves 4–6
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper , to taste
  • 1 tablespoon chopped fresh oregano (or 1/2' 'teaspoon dried), and whole oregano leaves for garnish
  • 4 pounds assorted heirloom tomatoes , cut into wedges or halved, depending on size
  • 1/2 cucumber , sliced into very thin rounds
  • 1 small red onion , sliced into very thin rings, soaked 15 minutes in cold water and drained
  • 3/4 cup (6 ounces) crumbled feta cheese
    • Directions
    In a sealable container, combine olive oil, garlic, lemon juice, 1/2 tsp. salt, and chopped oregano. Seal and shake well. On a serving plate, arrange tomato, cucumber, and onion slices in random layers. Drizzle with dressing; season with salt and pepper. Top with feta cheese and garnish with whole leaf oregano before serving.
    From the September 2007 issue of O, The Oprah Magazine

    NEXT STORY

    Next Story