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Category:salads    |
| INGREDIENTS |
- 3-4 fresh Roma or plum tomatoes, each cut into about 8 pieces
- 375 ml. can of whole medium black pitted olives, drained
- 1/4 cup fresh basil, chopped - substitute with 1 tsp. dried basil if necessary
- 2-inch cube of feta cheese, crumbled
- 1 tbsp. organic cider vinegar
- 2 tbsp. extra virgin olive oil
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| METHOD |
Use a large plate instead of a bowl to effectively serve this salad.
Place tomato chunks on plate. Cover with olives and basil and feta cheese. Mix oil & vinegar together and drizzle over top of salad.
Serve at room temperature for maximum flavour. |
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