Yes, I am mixing all sorts of culinary terms in multiple languages while referencing art history. Caprese is traditionally comprised of tomatoes, mozzarella, basil and olive oil. This basic combo of tomato/cheese/herb/olive oil can inspire many interpretations. My Greek version uses feta for the cheese component and oregano for the herb. I used a plain olive oil, but a lemon infused one would be delicious…or as El Greco might say…νοστιμότατος!
Slice tomatoes, sprinkle with a coarse salt (sea or kosher) and drizzle with olive oil. This can sit for a good hour or so. Before serving toss on some cubed feta cheese and oregano leaves. Drizzle with additional olive oil and add a couple grinds of fresh pepper. Serve with lightly toasted bread to sop up the tomato-y goodness.
Heirloom tomatoes from Emily’s Produce in Cambridge. Feta from Piazza Italian Market in Easton. Oregano from Night Kitchen Gardens.