Caprese a El Greco

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!

Method:

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.

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Heirloom tomatoes from Emily’s Produce in Cambridge.  Feta from Piazza Italian Market in Easton.  Oregano from Night Kitchen Gardens.

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