Greek Tomato Salad-Ny Times

• 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
• 1/2 teaspoon dried oregano
• Fruity extra-virgin olive oil, for drizzling

1. PREPARATION
2. 1.
3. Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
4. 2.
5. Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
6. 3.
7. Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

tomatoes, red onion, sweet peppers, salt, feta cheese, mint, oregano, olive oil

Taken from www.epicurious.com/recipes/member/views/greek-tomato-salad-ny-times-52875881 (may not work)