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E7c198af 55ab 4c9f 9d1c 1dd6eea6fe7b  2016 09 22 07 20 10

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