In a small bowl, combine the Lemon Olive Oil, Garlic Chive White Balsamic, oregano, salt and pepper. Whisk and set aside.
Cut the tomatoes into hearty wedges and add to a separate larger mixing bowl.
Salt the tomatoes to allow the juices to release and set aside.
Slice the red onion into thin rings and cut the olives into halves. *We like to rinse the onions under cold water to mellow out the bite a little bit but this step is completely optional.
Pour the dressing into the larger bowl with the tomatoes and the tomato juices. That stuff is liquid gold!
Add the red onion and olives, toss gently until combined.
Transfer tomato salad and all juices to a serving platter or bowl and top with the crumbled feta.
Serve with crusty bread to sop up all that liquid goodness from the bottom of the dish!
Enjoy.
