Author Notes
Oregano plants begin flowering in late summer. If you grow oregano, or can manage to find some oregano flowers, they are packed with flavor & look beautiful sprinkled on top of this salad. White balsamic vinegar is milder than traditional balsamic & will not effect the color of the salad, as the traditional would. If you cannot find it, you can substitute some white wine vinegar.
Salting the tomatoes before arranging the salad helps draw out some excess moisture & really intensifies their fresh tomato flavor. —the parsley thief
Ingredients
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2 pounds
assorted ripe heirloom tomatoes
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1
large bell pepper {any color}, seeded & cut into chunks
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kosher salt
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1
clove garlic, minced
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1 tablespoon
minced fresh oregano
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1 tablespoon
white balsamic vinegar
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2 tablespoons
extra virgin olive oil
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1 1/2 ounces
feta, cut into small bits, or crumbled
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oregano flowers, for garnish
Directions
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Begin my slicing the tomatoes into medium sized, uneven chunks. I like to vary the shapes, large dicing some of them & slicing others. Place them into a large colander & sprinkle them with a few pinches of kosher salt. Give them a gentle stir & then another pinch, or two, of salt. Let them sit for 15 minutes.
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In a small bowl, combine the garlic, minced oregano & vinegar. Whisk to combine. Slowly add the olive oil, while whisking, to form an emulsion.
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Gently combine the peppers & tomatoes. Arrange them on a serving platter & sprinkle with the diced feta. Drizzle the dressing over the salad, garnish with the oregano flowers & serve.
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