orange, parsley, + tomato salad

make good use of your citrus any season with a good punch of umami from olives and feta and the crunchy bite of fresh herbs.

WHAT YOU NEED

1 medium, ripe (ideally heirloom) tomato quartered, then sliced into eighths, then maybe in half again 

1 Orange, peeled, then sliced from top to bottom into segments (don’t worry too much about precision here)

1 TBSP of your favorite olive oil; any will do, but if you have something you reserve for special occasions, that could be nice 

20 Kalamata Olives, chopped, width-wise into rings 

Juice from 1/2 - 3/4 of a lemon, to your taste 

1/4 bunch of italian parsley, roughly chopped (include your stems!) 

2 TBSP - or one decent handful - of crumbled feta; shaved parm could sub in if that’s what you’ve got, or skip the cheese altogether 

2 strong pinches of Kosher Salt or Flaky Sea Salt, like Maldon

3 turns of a black pepper grinder - with less being sometimes more here

HOW TO

STEP 1

Layer all ingredients - other than salt and pepper - into a mixing bowl, then stir with some delicacy so as to not mash the tomatoes. Add salt and pepper in suggested amounts, adjusting to taste.

STEP 2

You can chill your salad in the fridge for an hour before serving to let the flavors marry together, or eat it immediately. It should last one to two days, although your tomatoes will create an additional liquid at the bottom of your container with time - feel free to drink.