Horiatiki (Greek Village Salad)

ripe tomatoes
cucumber
red onion
bell pepper
Kalamata olives 
feta cheese
dry oregano
3 parts extra virgin olive oil 
1 part red wine vinegar

Cut the tomato into wedges not cubes. Peel the cucumber; slice in quarter-inch rounds and cut the rounds in half. Thinly slice onion (half rings) and bell pepper (strips). Put tomatoes and cucumbers in a shallow bowl and combine. Top with sliced onion and pepper. Add the olives and sprinkle with oregano. Spoon on feta. Add more oregano. Whisk together olive oil and vinegar and oregano; drizzle over salad. Salt to taste

“Clams Casino” Toast

1 can chopped clams; drained

1 clove garlic; minced

2/3 cup Pecorino Romano cheese; grated 

lemon zest

dried oregano

red pepper flakes

1 English muffin

Stir together clams, pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Toast an English muffin. Spoon the clam mixture onto the muffin, then broil until bubbling, just a few minutes. A little singe around the edges of the bread is a bonus.