Heirloom Tomato Salad With Feta & Oregano Flowers

• 2 pounds assorted ripe heirloom tomatoes
• 1 large bell pepper {any color}, seeded & cut into chunks
• kosher salt
• 1 clove garlic, minced
• 1 tablespoon minced fresh oregano
• 1 tablespoon white balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 1/2 ounces feta, cut into small bits, or crumbled
• oregano flowers, for garnish

1. 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.
2. In a small bowl, combine the garlic, minced oregano & vinegar. Whisk to combine. Slowly add the olive oil, while whisking, to form an emulsion.
3. 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.

tomatoes, bell pepper, kosher salt, clove garlic, fresh oregano, white balsamic vinegar, extra virgin olive oil, feta, oregano flowers

Taken from food52.com/recipes/6775-heirloom-tomato-salad-with-feta-oregano-flowers (may not work)