This cherry tomato salad recipe is undeniably simple, but that doesn’t mean it won’t blow you away. Salting the tomatoes for at least 10 minutes helps to intensify their sweetness and flavor. We call for cherry tomatoes, but all varieties, large and small work.
2 cups cherry tomatoes, about 10 ounces
1/4 teaspoon fine sea salt
1 teaspoon vinegar like red wine, balsamic or champagne vinegar or use fresh lemon juice
2 ounces feta cheese, cut into large slabs
1/4 teaspoon dried oregano
Generous pinch of fresh ground pepper
1 tablespoon extra-virgin olive oil
Halve or quarter the tomatoes, so they are a variety of shapes and sizes. Add to a serving bowl then toss with salt. Set aside for at least 10 minutes.
Stir in the vinegar, and then nestle the feta cheese slabs into the pile of tomatoes. Scatter oregano and black pepper on top. Finish with a drizzle of olive oil.