Ingredients

• 2 kg (4. lb) assorted heirloom tomatoes
• 2 teaspoons sea salt
• 1/4 teaspoon ground black pepper
• 200 g (7 oz) feta cheese, crumbled
• 125 ml (1/2 cup) extra virgin olive oil
• 30 ml (1 1/2 tablespoons) red wine vinegar
• 1 clove garlic, crushed
• 2 teaspoons dried oregano
• 1 avocado
• 1/2 red onion, halved and thinly sliced
• Sea salt and ground black pepper

Instructions

1. Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
2. To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
3. Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.