Slice tomatoes and cucumbers and arrange artfully on a plate.
Crumble feta cheese over the top
Heat olive oil in a small skillet on medium-low. Add minced garlic and chopped oregano. Stir constantly until the garlic is very lightly browned and the oregano is crispy. (1-2 minutes)
Drizzle the hot oil over the tomatoes and cucumbers. Sprinkle with flake salt and freshly ground black pepper. Gently tear a few basil leaves and place them on top.
If you enjoy red onion, add some thin slices on top for extra flavor. Use the best quality extra virgin olive oil you have for this heirloom tomato salad, or buy a high-quality one. Spend a few dollars extra and use it for salads. It should taste pungent and complex. A good quality olive isn’t bland. That’s how you know the difference.