Recipe: Traditional Tomato Salad (Greek)

TRADITIONAL TOMATO SALAD

6 large ripe tomatoes, skinned if desired
Coarse-grained sea salt, to taste
Cracked pepper, to taste
1/2 teaspoon sugar
6 scallions, trimmed, with the best green parts left intact and thinly sliced
1 bunch flat-leaf parsley, leaves coarsely chopped
12 Kalamata olives, drained
2/3 cup crumbled feta cheese
2 tablespoons dried "rigani" (Greek oregano), briefly pounded in a small mortar, or 3 tablespoons fresh oregano leaves
6 tablespoons extra-virgin olive oil, or to taste
1/2 tablespoon freshly squeezed lemon juice (optional)

Core the tomatoes, cut into wedges and arrange on a platter. Sprinkle with salt and pepper and the sugar. Loosely cover, and set aside for 1 hour.

TO SERVE:
Sprinkle the scallions, parsley, olives and feta over the tomatoes. Sprinkle the rigani, olive oil and lemon juice, if using, over the salad, and serve at once.

Servings: 4
Source: Flavors of Greece by Rosemary Barron