|1/4 Cups||Greek Oregano Infused Olive Oil|
|1/4 Cups||Oregano White Balsamic Vinegar|
|2 TBSP||Fresh Lemon Juice|
|1 tsp||Dried Oregano|
|1/2 tsp + To Taste||Sea Salt|
|1/2 tsp + To Taste||Freshly Ground Black Pepper|
|2 Large||Tomatoes, sliced|
|1/4 Cup||Feta Cheese, crumbled|
|1/2 Bunch||Basil, minced|
Combine Oregano White Balsamic Vinegar, lemon juice, organic honey, oregano, salt and pepper in a small mixing bowl and whisk until salt and honey dissolve. Begin to drizzle Greek Oregano Infused Olive Oil slowly into bowl whisking steadily until all of it is incorporated into the vinaigrette and emulsified.
Slice tomatoes and arrange on plate. Drizzle vinaigrette over tomatoes and then top with crumbled feta cheese, basil, and salt and pepper.