This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

　　

Ingredients

Serves 10 as a side dish

　　2 kg (4. lb) assorted heirloom tomatoes

　　2 teaspoons sea salt

　　¼ teaspoon ground black pepper

　　200 g (7 oz) feta cheese, crumbled

　　125 ml (½ cup) extra virgin olive oil

　　30 ml (1½ tablespoons) red wine vinegar

　　1 clove garlic, crushed

　　2 teaspoons dried oregano

　　1 avocado

　　½ red onion, halved and thinly sliced

　　Sea salt and ground black pepper

　　

Step 1

Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.

　　

Step 2

To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.

　　

Step 3

Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.

　　From It's Always About the Food: Recipes and Stories From a Food-Obsessed Community, © 2017 by Monday Morning Cooking Club. Reprinted by permission of HarperCollins.Buy the full book from HarperCollins or from Amazon.