2 pounds Campari or Kumato tomatoes, peeled, hulled and cut into 2-inch pieces (see note below)
4 mini cucumbers (seeded) or 1 English (seedless) cucumber, cut into 1-inch pieces
½ small red onion, cut into thin slices
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½ small daikon radish, peeled and cubed
10 red radishes, trimmed and cut into quarters
½ small jalapeño pepper, seeded, if desired, cut crosswise into thin slices
1 cup pitted kalamata olives (may substitute other Greek olives)
½ teaspoon kosher salt
2 teaspoons red wine vinegar
1 teaspoon dried Greek oregano
½ cup Greek olive oil
One 8-ounce block feta cheese, cut into six equal slices
1. Combine the tomatoes, cucumbers, onion, daikon and red radishes, jalapeño, olives, salt, vinegar, ½ teaspoon of the oregano and ¼ cup of the oil in a large bowl. Toss to coat evenly and incorporate.
2. Divide evenly among individual plates. Top each portion with a slice of feta. Sprinkle the cheese with the remaining oregano and drizzle with the remaining oil.
Note: To peel and seed tomatoes, bring a medium saucepan of water to a boil. Have ready a bowl of ice water. Cut an “X” in the bottom of each tomato and remove the stem. Working with one at a time, place the tomato in the boiling water for 15 seconds. Use a slotted spoon to quickly transfer it to the ice water. The skin should slip off.
Nutritional information per serving: 330 calories, 8 grams of protein, 13 grams of carbohydrates, 29 grams of fat, 9 grams of saturated fat, 35 milligrams of cholesterol, 800 milligrams of sodium, 4 grams of dietary fiber and 8 grams of sugar.
Adapted by The Washington Post from food writer, former chef and cookbook author David Hagedorn