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[Recipe]

Simple perfection: Making Milos’ tomato salad

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On a menu full of exotic seafood, the Greek tomato salad at Estiatorio Milos is a standout.
Photo: Adam Shane

Estiatorio Milos’ fervent sourcing of the freshest seafood from across the globe has been widely publicized, but the restaurant’s passion for quality certainly extends to other parts of the menu, like its simple but outstanding Greek tomato salad.

If you’re making it at home, executive chef Tyler Bringhurst says not to worry about the vegetables’ shapes—the salad’s supposed to be rustic, so uniformity isn’t required. If you’re hunting for Dodoni feta, try the International Marketplace. And with smothering heat soon to arrive in Las Vegas, Bringhurst suggests heirloom tomatoes in lieu of beefsteaks. Tweak as necessary!

Estiatorio Milos Cosmopolitan, 698-7930. Daily, noon-2:30 p.m.; Sunday-Thursday, 5:30-11 p.m.; Friday & Saturday, 5:30 p.m.-midnight.

Greek Tomato Salad

(Serves 3-4)

Ingredients:

2 beefsteak tomatoes

1 hot house cucumber

½ green pepper

1 red onion

salt to taste

oregano to taste

¼ cup extra virgin olive oil

splash red wine vinegar

1 sprinkle capers

2 slices Dodoni feta cheese

Method: Cut the tomatoes, cucumber, green pepper and red onion into bite-size pieces. Combine all ingredients except capers in a bowl and mix. Dole onto serving plates, sprinkle with capers and serve.

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