Tomatoes heavy with juice, a thick slab of feta, oregano and olives, and at the very last moment a pinch of Les Terres Blanches’ Fleur de Sel Greece, gathered on the shores of the Ionian Sea, its fine grain still crisp.
Serves 4 · 15 min
- Cut 4 ripe tomatoes into wedges and 1 cucumber into thick half-moons, then add 1/2 red onion, thinly sliced, and a handful of Kalamata olives.
- Lay a 7 oz (200 g) slab of feta on top and sprinkle with 1 tsp dried oregano.
- Drizzle generously with extra-virgin olive oil and a splash of red wine vinegar.
- Just before serving, scatter a pinch of the Greek fleur de sel over the tomatoes so its fine grain stays crisp.
The star of this recipe: Fleur de Sel Greece, by Les Terres Blanches.
