6 large ripe tomatoes (various varieties if possible)
80ml olive oil (Crete-Manufacture)
1 tsp sea salt (Crete-Manufacture)
2 tsp Greek salad seasoning (Crete-Manufacture)
1 tbsp red wine vinegar
1 red onion (in thin rings)
Fresh basil
Optional: 100g feta, Kalamata olives
Memories
The midday heat on Crete is not something you ignore. Everything slows down, the alleys empty. Only in the kitchens is anything still happening. A knife, a board, fully ripe tomatoes that sit heavy in the hand. Red onions, olive oil. No heat, no stove. The tomatoes release their juice, and the oil combines with it into a dressing no chef in the world could make better.
Directions
Step 1: Slice the tomatoes into rounds or chop them into large pieces. Ripe tomatoes need a sharp knife, it preserves their texture.
Step 2: Slice the red onion into fine rings. If you prefer a milder taste, soak the onions in cold water for 10 minutes.
Step 3: Place the tomatoes and onions in a bowl.
Step 4: Drizzle generously with olive oil. Then sprinkle with salad seasoning and sea salt.
Step 5: Tear fresh basil leaves over the top. Do not cut them, tearing preserves the aroma better.
Step 6: Let it sit for 5 minutes before serving. The sea salt draws out the tomato juice and combines with the olive oil to form a natural dressing.
