Prep 5 mins
Cook 0 mins
This is a variation on the "coban" salad, and is my favourite breakfast in the summertime.
- cut tomatoes into bite sized pieces.
- add oil and vinegar to taste.
- crumble feta and oregano over top of tomatoes.
- sprinkle with black olives.
- mix together and serve with thick pita bread.
This reminds me of a LOVELY trip to Bodrum a few years back. Thanks for the nostalgia- and the great recipe! Yum! **Update... I have been eating this salad a LOT lately and tonight I added: chick peas and rotisserie chicken & served it over baby greens with warm pita on the side.... OMG, so easy, fresh and delish!!! Thanks again for sharing!!!
Just made a huge bowl of this for breakfast with some fresh and salty feta straight from the market. I used a za'atar-infused vinegar instead of the red wine stuff (not a fan of the red wine stuff) and added a little za'atar in with the oregano. Very refreshing breakfast, along with some good strong Turkish coffee and some tangy labneh on pita. Thanks for the recipe!