Tomato salad



  • 1 tbsp (15 ml) olive or canola oil
  • 2 tsp (10 ml) red wine or balsamic vinegar
  • black pepper to taste
  • 4 large ripe tomatoes
  • 1 slice feta, crumbled
  • 2 tbsp (30 ml) fresh origanum leaves or 1 tsp (5 ml) dried origanum


1. Mix oil and vinegar in a bowl and season with pepper to form a dressing.

2. Slice tomatoes and place with the feta in the dressing. Allow to marinate for 10 minutes.

3. Arrange tomato and feta on a salad platter or place in a salad bowl, with the origanum scattered in between.



1. Use a combination of large and baby tomatoes for an interesting look.

Add mint or parsley with the origanum, or as an alternative.

3. Add thin slices of cucumber for a variation.