- 4 large cloves garlic, minced
- 1 tablespoon extra virgin olive oil, plus 1 cup
- 3 large ripe tomatoes, cored and cut into ¼-inch slices
- 1 large cucumber, peeled and cut into 1/8-inch slices
- 12 Kalamata olives
- 2 cups crumbled feta cheese
- ½ cup red wine vinegar
- 1 tablespoon chopped fresh oregano
- Kosher salt and freshly ground black pepper to taste
- In a small sauté pan, sauté the garlic in the 1 tablespoon olive oil over medium-high heat, stirring often, until the garlic is caramelized and slightly crunchy. Set aside and Let cool to room temperature.
- Arrange the sliced vegetables on individual plates or a platter. Top with the olives and the crumbled feta.
- Whisk together the vinegar, 1 cup olive oil, and oregano. Season each salad with salt and pepper, drizzle with the dressing, and top with the sautéed garlic.