From the blog For Love of the Table
The Vinaigrette:
2 T. red wine vinegar
salt & freshly ground pepper
1 small clove of garlic, smashed to a purée with a pinch of salt
1/2 t. dried oregano
6 T. extra-virgin olive oil
The Salad:
a generous 2 lbs. multi-colored tomatoes of varying sizes and shapes...it's nice to include some cherry tomatoes in the mix
1 small red onion (about 2 oz.), trimmed, halved, cored, sliced very thinly and rinsed under cold running water
1 cucumber, peeled if the skin is tough, halved, seeded and sliced thinly (about 1/8-inch) cross-wise—you should have about 3/4 to 1 cup sliced cucumber
3/4 to 1 cup mixed olives, pitted and halved lengthwise
6 to 8 oz. Feta (preferably in brine), sliced 1/2-inch thick and broken into randomly sized chunks
Salt & freshly ground black pepper
To build the salad:
First, make the vinaigrette. Place the vinegar, salt, pepper, garlic and oregano and whisk to combine. Let sit for five minutes or so. Add the oil in a thin stream, whisking constantly. Taste and correct the seasoning. Re-whisk before using.
Rinse and core the tomatoes. Halve the cherry tomatoes. Cut the vine-ripened tomatoes into an assortment of attractive wedges and slices.
You may build the salad on one large platter or on individual plates. Arrange half of the tomatoes on the platter (or divide among the plates), followed by half of each of the cucumbers, onion, olives and feta. Season with salt and pepper and drizzle with the vinaigrette. Repeat the layering of the salad elements, finishing with salt, pepper and vinaigrette. Serve with crusty bread for sopping up the tomato juices and vinaigrette.
Serves 4 as a light entrée or 6 to 8 as a side salad.
(Recipe inspired by a recipe in Martha Stewart Living, May 2011)
http://www.forloveofthetable.com/2013/09/one-more-salad-for-summers-last.html