Tomato Salad

 

This is more guideline than recipe, but salad doesn't exactly require precise measurements. 

This is my favourite tomato salad and I have it frequently as a meal. 

Aspasia's Tomato Salad 

Per person: 

in-season tomatoes, heirloom if possible (I usually use one large one, 2 to 3 medium ones, or enough cherry tomatoes to fill the serving bowl) 

half a small ripe avocado, chopped 

thin slice sweet onion, chopped (about 1/8 cup) 

about 2 oz feta cheese (sheep's milk is best), crumbled

1/2 to 3/4 tsp dried Greek oregano 

salt to taste 

extra virgin olive oil (my brand/family oil 

good bread for dipping 

Cut tomatoes into chunks and place in a bowl. If using cherry tomatoes, cut in half (you want to release the juice). Add avocado and onion. Add salt and mix. Add crumbled feta. Crush oregano over all and drizzle with a healthy amount of oil. Serve salad with bread to soak up all the tasty oil and juice left after the salad is gone. 

Optional: You can also add Kalamata olives and/or sliced cucumber and bell peppers, if you wish.

(Edited for clarity and to add picture. Follow me at my official website: AspasiaSBissas.com)