Ripe tomatoes, crumbly feta, dried oregano, and extra virgin olive oil form a winning combination at many Crete breakfast tables. This dish requires barely any cooking and is best served with crusty bread for mopping up the juices.

In many Cretan hotels and homes, ripe tomatoes and feta with olive oil and oregano are a breakfast mainstay, especially come summer. The flavours are lively, direct, and ready in minutes—exactly what you want before heading out into the day.

Ingredients

• 4 large ripe tomatoes
• 200g feta cheese
• 2 tbsp extra virgin olive oil (such as SPHERA)
• 1 tsp dried oregano
• Pinch of sea salt
• Freshly ground black pepper
• 1 small red onion (optional)
• Crusty bread, to serve

Method

1. Slice the tomatoes into thick rounds and arrange them on a large serving platter.
2. Crumble the feta cheese evenly over the tomatoes.
3. If using, thinly slice the red onion and scatter it over the top.
4. Drizzle the extra virgin olive oil generously over everything.
5. Sprinkle with dried oregano, a pinch of sea salt, and a few grinds of black pepper.
6. Serve immediately with crusty bread for dipping.