Greek Salad With Feta Mousse

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6 ounces Greek feta cheese, crumbled (1 1/2 cups)

1/2 cup heavy cream

3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water

Freshly ground white pepper

2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved

Fleur de sel and coarsely ground black pepper

1/4 cup extra-virgin olive oil

16 pitted kalamata olives, halved

1/4 cup thinly sliced red onion

1 tablespoon chopped fresh oregano

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