Ingredients
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5 large tomatoes
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1 small red onion, thinly sliced
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sea salt to taste
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1 ½ teaspoons dried oregano
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1 small green bell pepper, sliced (Optional)
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½ medium cucumber, sliced (Optional)
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¼ cup Greek black olives
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3 tablespoons extra-virgin olive oil
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1 (8 ounce) package feta cheese
Directions
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Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.
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Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.
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Cook’s Note
Don't skip the salting and resting step! The tomatoes' acidic juices combine with the olive oil to make the perfect dressing, with no need to add vinegar or lemon juice at the end. To encourage the juices to release, give the tomatoes an occasional stir while resting.
Nutrition Facts (per serving)
| 233 | Calories |
| 18g | Fat |
| 14g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 6g | 30% |
| Cholesterol 25mg | 8% |
| Sodium 486mg | 21% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 4g | 14% |
| Total Sugars 9g | |
| Protein 7g | 13% |
| Vitamin C 46mg | 51% |
| Calcium 189mg | 15% |
| Iron 3mg | 14% |
| Potassium 662mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
